Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger, these cookies are crunchy on the outside and chewy on the inside. Makes approximately 30 cookies.
10 oz peeled almonds
1-1/2 cups sugar less 1 Tbsp
3 egg whites
Pinch of sea salt
Preheat the oven to 300°F. Line two baking sheets with a silicone liner (Silpat) or parchment paper. A Silpat will yield softer cookies; parchment will make more crisp cookies.
In a food processor fitted with a metal blade, chop the almonds finely. Add the sugar and pulse once or twice to combine. Transfer almond mixture to a large bowl.
In a Kitchenaid-type stand mixer, or with a hand mixer, beat the egg whites and salt on high speed for 2-3 minutes or until soft peak stage. Fold the egg whites into the almond mixture, being careful not to deflate the egg whites, until well combined. Drop tablespoonfuls of the batter onto the prepared baking sheets, with ample space between -- these cookies will spread to 2-3 inches.
Bake for 25-30 minutes or until golden brown, rotating the baking sheets halfway (or, after removing the top sheet from the oven, move the bottom one to the upper rack and bake for an additional 3-5 minutes). Slide the cookies on their Silpat or parchment onto a baking rack until cool enough to remove, then allow the cookies to cool completely on the rack.
Can be made ahead and stored in an airtight container overnight.