4 egg whites
1 lb. XXXX sugar
1 lb. ground raw blanched almonds
1 tsp. vanilla extract

Beat whites to a stiff froth. Add sugar and beat until stiff peaks are formed when beater is lifted. Set aside 1/2 of this for icing. Add vanilla and ground almonds to the remainder, using a wooden spoon. Mix thoroughly.

Cover a pastry cloth with XXXX sugar and roll the almond mix to 1/4 inch thick. With a large, sharp knife cut into strips 1/2 x 2 inch. Place on cookie sheet which has been greased the first time.

Using a leaf tip of a decorating tube, ice the cookies.

Bake at 350 degrees F. for 10 minutes, or until the tops show a pale biscuit color. Remove from the sheet immediately and place on tissue paper. Store in a tight container when cool.