1 lb. almonds
1 1/2 c. sugar
1 heaping tsp. confectioners' sugar
2/3 c. egg whites (4 to 5)
2 tsp. almond extract

Preheat oven to 375 degrees. Put almonds into boiling water and leave for approximately 45 seconds. Drain, rinse in cold water and rub between fingers to remove brown skin. Dry on a paper towel and place on a foil lined cookie sheet in 375 degree oven for about 3 minutes. Remove and allow to cool completely.

Combine almonds, 1 1/4 cups sugar and confectioners' sugar in food processor with metal blade and process until very fine. In large mixing bowl, beat egg whites until they form stiff peak. Blend in almond-sugar mixture and almond extract, mixing thoroughly by hand until a smooth paste like dough is formed.

With pastry tube or teaspoon, form 1 inch balls and place on lightly greased and floured cookie sheet, 2 inches apart. Sprinkle with remaining sugar. Bake 15 to 20 minutes until well browned. Remove cookies to a rack and allow to cool completely. Store in airtight container. Yield: 5 dozen.