2 c. sliced blanched almonds (9 oz.)
3/4 c. sugar
2 tsp. almond extract
2 egg whites, at room temperature

In covered blender container, blend almonds half at a time until finely ground. Line cookie sheet with heavy-duty foil. Preheat oven to 350 degrees.

In medium bowl, combine ingredients until well mixed and stiff. Drop in 1 inch mounds, 1 inch apart on sheet. Bake 20 minutes or until firm at edges but soft in center and golden. Remove from oven and lift foil with macaroons to wire rack to cool. When cool, peel off foil. Store in tightly covered container.