Another traditional nut paste cookie made with ground almonds, this version has a soft, chewy center.

Makes 20
by Deborah Mele

2 Cups Blanched Almonds

1 Cup Superfine Or Powdered Sugar

2-3 Egg Whites

1 Teaspoon Almond Extract

Grind the almond to a fine powder with the sugar in a food processor. Add the almond extract to the almonds. Slowly add the egg whites, one at a time until the dough comes together. Use only as much of the egg whites as it takes to moisten the dough. Using moist hands, take small pieces and form into 1 1/2 inch balls. Place these on a parchment or lightly greased baking sheet. Let sit at room temperature for 2 hours. Preheat the oven to 300 degrees F. Bake the cookies for about 25 to 30 minutes. or until lightly golden in color. Let cool thoroughly, and store in airtight containers.