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Aromatic and chewy-crisp, these classic cookies are enjoyed the world over.
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Almond paste is available at most supermarkets.
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Preheat oven to 325F.
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Line several baking sheets with foil.
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Spread the almonds in a baking pan and toast in the oven, stirring occasionally, till the nuts begin to turn brown, 7 to 8 min.
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Let cold.
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Increase oven temperature to 350F.
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In food processor, combine cooled almonds and sugar and process till almonds are grnd to a pwdr, 1 to 2 min.
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With machine running, add in almond paste through the feed tube, processing till mix is smooth.
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Add in egg whites and continue processing till mix is well blended, about 1 minute.
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Transfer the mix to a large heavy saucepan and place over medium-low heat.
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Cook, stirring constantly till mix thickens slightly, 4 to 5 min.
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Remove from heat and stir in almond extract.
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Let mix cold 15 min or possibly till slightly stiff but not hard.
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Drop batter by level tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart.
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Bake till cookies are just beginning to turn brown, 11 to 14 min.
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Remove from oven and let stand on foil till cold.
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Then carefully transfer them to wire racks to cold completely.
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Store in an airtight container at room temperature up to 3 days.
