PASTRY:

1 c. butter
1/2 tsp. vanilla
1/2 c. confectioners' sugar
2 c. sifted flour

In large bowl of mixer, cream butter. Add vanilla and sugar; mix until smooth. On low speed, add flour, scraping bowl with rubber spatula and beating until mixture holds together. Put dough in wax paper, flatten slightly and shape into an oblong. Wrap air-tight; refrigerate briefly while preparing truffles.

TRUFFLES:

8 oz. sweet chocolate, very finely ground (cut coarsely, then add to food processor)
8 oz. (1 2/3 c.) very finely ground almonds
2 egg whites
Confectioners' sugar

Combine chocolate and almonds in food processor or bowl. Mix in unbeaten egg whites. Mix until mixture holds together. Divide into 40 pieces, using 1 tablespoon for each, placing on wax paper. Remove pastry from refrigerator; it should not be chilled hard. Cut into 40 pieces. Flatten a piece in palm of hand and wrap around truffle completely. Roll into ball. (Dust hands with confectioners' sugar if dough sticks.) Place on ungreased baking sheets 1 inch apart. Bake on rack 1/3 down from top of preheated 375 degree oven 18 to 20 minutes. Cool on baking sheets a minute or two, then with wide metal spatula, transfer to rack to cool.

Optional: Top cooled cookies with a bit of confectioners' sugar sifted over them.