½ pound whole almonds
¾ cup sugar
3 egg whites, unbeaten
½ teaspoon almond extract
Preheat the oven to 325 degrees. Place the almonds on a foil-lined baking sheet in a single layer. Bake for 5 minutes, until warmed and just slightly darkened in color. Cool the almonds to room temperature. Place them in a processor or blender and process until finely ground.
Raise the oven temperature to 400 degrees. In a large mixing bowl, thoroughly blend the almonds, sugar, salt, egg whites, and almond extract. Drop the batter by teaspoons, 2 inches apart, onto parchment or foil-lined baking sheets. Bake for 10 to 15 minutes, until golden. Immediately remove with a spatula to a wire rack to cool.