1 Cup raw Almonds-skins on
1 Cup granulated Sugar
2 egg whites, slightly beaten til frothy
1/2 tsp Vanilla
Pre-heat oven 300F Line a cookie sheet with a silpat or parchment paper.
Grind almonds with sugar in food processor. Pour into mixing bowl. Add frothy egg whites, vanilla and stir all until it becomes a rather sticky paste. Drop Tbsp sized balls 1 inch apart on lined cookie sheet. They will flatten and spread. Bake 20-25 min til light golden brown. Remove with spatula while still warm to a rack to cool. Store in a tin if they last long enough. Made for Passover/Easter dinner April 2011.