Italian Amaretti Cookies


Ingredients 
1 cup whole blanched or unblanched almonds 
1/2 cup powdered sugar 
2 egg whites 
1/2 teaspoon almond extract 
1/8 teaspoon cream of tartar 
1/2 cup granulated sugar  
Granulated sugar to coat
 
Directions 
1. Preheat oven to 325 degrees F. Line large cookie sheet 
with foil and lightly grease. In a food processor, combine 
1 cup almonds and powdered sugar. Cover and process until 
finely ground. Set aside.
2. In a large bowl, beat the egg whites, almond extract and 
cream of tartar with an electric mixer on high speed until 
soft peaks form. Gradually beat in 1/2 cup granulated sugar, 
a little at a time, until stiff peaks form. Fold half of the 
almond mixture into the egg white mixture. Fold in remaining 
almond mixture.
3. Spoon almond mixture into 1-inch diameter balls, 2 inches 
apart on the greased cookie sheet. Sprinkle lightly with sugar.
4. Bake for 13 to 15 minutes or until tops are set and lightly 
browned. Cool completely on cookie sheets on wire racks. Peel 
cookies off foil when cool. 

Makes about 48 cookies.