What's on your cookie tray #3

Almond Cookies

4c. (or more) of ground almonds
2 cups sugar
4 eggs (medium size)*
½ of a 43ml. bottle of almond extract

2 additonal eggs for dipping, and 1 cup coarse sugar to roll cookies in.
Combine 4c. almonds with sugar and eggs (the size of the eggs determines if you need a more almonds) and almond extract. COOL the mixture for about 1 hour in fridge.

Grease cookie sheet. Preheat oven to 350 degrees.

I use a melon baller one of those yellow Tupperware ones so all my cookies are the same size, and therefore bake evenly.
Scoop batter into rounds, roll in your hands to make them lovely and round. Make all your balls and place them on a plate, then * take and additional egg white in a small bowl and beat it with a fork. In another small bowl put about ¼ cup of coarse sugar. (The sugar gets quite wet after awhile so use small portions at a time for rolling your cookies).
Each cookie is rolled in egg white and sugar, place about 2 inches apart from each other, bake for about 15 min. Be careful not to burn, with all that sugar and egg white it does happen. Let cool slightly before removing from cookie sheet. I usually have to wash my cookie sheet between batches of cookies.