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1
Preheat the oven to 375 degrees.
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2
Scatter the almonds on a baking sheet and place in the oven.
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3
Bake until lightly browned, about seven minutes, checking carefully to make sure they don't burn.
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4
Put two cups of the almonds in a mixing bowl.
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5
Set aside.
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6
Put the remaining half a cup of almonds into the container of a food processor or electric blender and blend thoroughly.
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7
Add the blended almonds to the mixing bowl.
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8
Add the sugar, eggs and flour and stir to blend.
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9
Start stirring with a wooden spoon while gradually adding the melted butter.
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10
Refrigerate for an hour or longer.
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11
When ready to cook, preheat the oven to 300 degrees.
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12
You may bake these cookies on a nonstick baking sheet or a regular baking sheet lined with a cut-out sheet of parchment paper.
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13
For each cookie, scoop about a quarter cup of the batter at intervals of about three inches on the baking sheet.
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14
You should bake one batch of, perhaps, six cookies at a time.
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15
Dip the tines of a table fork in water and press down over the top of each cookie to flatten it into a circle measuring about five inches in diameter.
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16
Place the baking sheet in the oven and bake 15 minutes.
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17
Let cool two to three minutes, but work quickly.
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18
You must not let the cookies stand too long or they will harden or become too firm to be molded.
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19
While the cookies are still soft and warm, remove them by sliding a pancake turner under each.
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20
The moment each is removed, transfer it into an oval-shaped bread pan or over the side of a wine bottle to give each a round, half-moon shape.
