Almond Cookies

Chop the almonds in a food processor until finely crumbled (no need to blanch or remove the skins).

Add the egg whites and sugar, and mix again.

Place the soft mixture into a small bowl, then set that bowl inside a larger bowl of warm water. Stir the almond mixture continuously until the sugar has completely dissolved.

Add the flour and stir to combine.

Line a baking sheet with parchment paper, grease it well with butter, and dust it lightly with flour (normally you don't need to grease parchment, but since there's no butter in this dough, the cookies may stick without it). Drop the dough by spoonfuls onto the baking sheet in 6 mounds, spacing them well apart (they will spread into fairly wide rounds). Bake in an oven preheated to 180°C for 15–17 minutes.

Be careful not to overbake — as soon as the edges of the cookies turn lightly golden, they're done. Let the finished almond cookies cool completely. Store the cookies in a sealed bag to keep them soft and chewy.