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1
Preheat oven to 325F.
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2
Line several baking sheets with foil.
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3
Spread the almonds in a baking pan and toast in the oven, stirring occasionally, until the nuts begin to turn brown, 7 to 8 minutes.
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4
Let cool.
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5
Increase oven temperature to 350F.
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6
In food processor, combine cooled almonds and sugar and process until almonds are ground to a powder, 1 to 2 minutes.
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7
With machine running, add almond paste through the feed tube, processing until mixture is smooth.
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8
Add egg whites and continue processing until mixture is well blended, about 1 minute.
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9
Transfer the mixture to a large heavy saucepan and place over medium-low heat.
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10
Cook, stirring constantly until mixture thickens slightly, 4 to 5 minutes.
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11
Remove from heat and stir in almond extract.
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12
Let mixture cool 15 minutes or until slightly stiff but not firm.
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13
Drop batter by level tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart.
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14
Bake until cookies are just beginning to turn brown, 11 to 14 minutes.
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15
Remove from oven and let stand on foil until cool.
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16
Then carefully transfer them to wire racks to cool completely.
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17
Store in an airtight container at room temperature up to 3 days.
