Recipe is adapted from Pastry & Sweet Doughs - Pierre Herme - The Cook's Book
Makes 40 small or 25 large
1 1/3 cups (125 g) sliced almonds
1/2 cup + 2 tbsp(125 g) sugar
2 drops of vanilla extract or 2 pinches of vanilla powder
Drop of almond extract(preferably bitter almond extract)
2 egg whites
2 tbsp(25 g) butter
2 1/2 tbsp(20 g) cake or pastry flour
Using a rubber spatula, mix the almonds, sugar, vanilla extract or powder, almond extract, and egg whites together in a bowl.
Melt the butter gently, and while it is still warm, pour it into the bowl. Mix thoroughly. Cover the bowl with plastic wrap and refrigerate overnight.
The next day, sift the flour into the bowl and mix in thoroughly.
Place teaspoonfuls of the dough on a nonstick baking sheet, spaced well apart.
Preheat the oven to 300f(150c).
Flatten each cookie with the back of a large spoon dipped in cold water, then bake for 15 - 18 minutes. The cookies should be an even golden color with no white in the center.
Remove the cookies from the baking sheet using a metal spatula (i used a mason scraper) and slide into a sheet of parchment paper. Let cool.