Cookies & Squares
1 1/4 cups almond meal
1 3/4 cups confectioner's sugar
1/4 teaspoon salt
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon almond extract
Strained jam or other desired fillings
Whisk together almond meal and confectioner's sugar and sift over a large bowl.
Beat egg whites until frothy, 1 to 2 minutes.
Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.
Fold egg whites into almond mixture until combined.
Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of honey.
Transfer mixture to a pastry bag, cut off 1/2 inch off tip.
Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
Let dry 30 minutes to an hour and a half until tops are firm and dry.
Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once.
Let cool completely on wire racks before filling and sandwiching cookies together.
This recipe comes from Martha Stewart.