2 cups grated blanched almonds
1 cup sifted powdered sugar
1 tablespoon cornstarch

4 egg whites
1/8 teaspoon cream of tartar
pinch of salt

1 teaspoon almond extract
course sugar crystals to sprinkle on top

Stir together first 3 ingredients until blended and set aside. Beat the egg whites with the cream of tartar and salt until foamy. Slowly add the sugar and continue beating until whites are stiff and glossy. Fold in the almond mixture and almond extract until blended.

Spoon meringue, by the tablespoonful, onto a parchment-lined cookie sheet and sprinkle tops with coarse sugar. Bake at 300° for 30 minutes, turn off the oven and leave cookies in oven to dry out for 15 minutes longer. Yields about 60 cookies.