Almond Puffs

1. 1

   Pre-heat oven to 350 degrees.

2. 2

   Line 3 cookie sheets with parchment paper.

3. 3

   Bring a quart of water to a boil, add almonds, boil one minute, drain, slip off skins, allow to dry, lightly toast in oven. Reduce oven heat to 325 degrees.

4. 4

   Process almonds until finely chopped.

5. 5

   Beat egg whites until stiff. Slowly add nuts, sugar, vanilla.

6. 6

   Drop by scant tablespoons onto parchment, leaving plenty of space between cookies. Bake 25 to 30 minutes, until pale golden. Cool 5 minutes, turn parchment upside-down, and carefully peel off. Cool cookies will keep several weeks in an airtight tin.

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