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1
In a food processor fitted with a steel blade, combine the almonds and sugar.
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2
Process until the almonds are very fine and the mixture is beginning to pack together around the sides of the bowl, at least 3 minutes.
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3
Add the almond extract.
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4
With the processor on, gradually add only enough of the egg white to form a ball of dough around the blade.
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5
With the processor still running, add only enough of the additional egg white so that the dough has the consistency of very thick, sticky mashed potatoes and no longer forms a ball.
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6
Form the cookies by either piping them or dropping them by spoonfuls onto parchment lined sheet pans.
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7
Use a finger or pastry brush dipped in water to smooth the tops, then allow to rest at room temp for 30 minutes prior to baking.
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8
Preheat the oven to 300u00b0F.
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9
Position the racks in the upper and lower thirds of the oven.
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10
Bake the cookies for 20-25 minutes, or until the edges of the cookies barely begin to color.
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11
Rotate the pans from front to back and top to bottom about halfway through the baking time to ensure even baking.
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12
Slide the parchment onto racks and cool the cookies completely before detaching them from the parchment.
