1 1/3 cups blanched almonds, ground
1 1/2 cups confectioners' sugar
2 egg whites
Pre-heat the oven to 325°F.
Put the almonds through a grinder twice, the second time with the sugar.
Using an electric hand mixer, work the mixture until smooth and firm, adding the egg whites gradually.
Drop teaspoonfuls on well-greased and floured cookie sheets. Decorate with strips of candied orange peel, cherries or nuts.
Bake for 15 minutes, or until light yellow.