Heat oven to 450F (230C). Grease small
cookie sheets thoroughly. Beat egg whites until stiff in small bowl.
Fold in sugar. Then fold in flour, butter or margarine, almonds and
almond extract. Drop batter by teaspoonfuls 3 inches (7.5cm) apart on
cookie sheets. Spread batter with the back of the spoon into very thin
rounds 2-3 inches (5 x 7.5cm) in diameter. (Make and bake only 6 rounds
at a time, otherwise they will be cool and hard before you can roll
them).
Bake 3-4 minutes or until golden brown.
Loosen from sheet immediately and quickly shape each into a loose roll
with fingers. Cool on cake rack. Continue baking and shaping cookies
until all batter is used, cooling the cookie sheets and greasing between
each baking. Sift icing sugar over cookies when they are cool, if
desired. Store in a very tight tin box.
