2 1/4 c. sugar
5 egg whites
Matzah flour for dusting
1/4 c. blanched almonds, split, for topping

1. Preheat oven to 350 degrees.

2. Grind the almonds very fine in a food processor or other grinder.

3. Place the almonds in a bowl. Add the sugar and egg whites, one at a time, blending by hand or with a food processor until a paste is formed which can be manipulated with the hand. Refrigerate for 10 minutes. (The Greek style of separating eggs is to pierce a tiny hole in one end and then slowly let the white ooze out, preserving the yolk within the shell for later use.)

4. Dust a large cookie sheet with matzah flour.

5. Take a piece of dough the size of a plum. Roll between the palms to make a ball and pinch the top to shape like a pear. Place, wide side down, on the cookie sheet. Place half a blanched almond on top.

6. Bake 20-25 minutes, until the cookies rise and brown a little. Cool and separate with a spatula, taking care not to break them.