1 lb. salted red Spanish peanuts
3 egg whites, beaten very stiff
3 tbsp. flour
1 c. sugar

Grind peanuts in food chopper. Add stiffly beaten egg whites, flour and sugar. Stir to mix well. Drop by teaspoonfuls onto greased and floured cookie sheets. Bake at 300 degrees for 15 minutes. Let cool before storing in cardboard box, where they will keep indefinitely. (Do not store in canisters or cookie jar.)