1/2 lb. ground blanched almonds
1 c. sugar
1/4 tsp. salt
2 egg whites, stiffly beaten
1/2 tsp. almond extract
Confectioners' sugar

Combine almonds, sugar and salt; fold into beaten egg whites. Add almond extract and stir gently until blended. Drop by teaspoonfuls on greased and floured cookie sheet. Sprinkle with confectioners' sugar. Let stand 2 hours before baking. Bake at 300 degrees for 20 to 25 minutes or until browned. For a new taste, use these cookies (made into crumbs) instead of graham crackers for your cheesecake crust.