Italian Almond Cookies

Directions

1. In a large bowl, mix together the almond powder and sugar. In a separate bowl, whip the egg whites with a pinch of salt until they start to mound and form soft, peaks. They should not be stiff, but the consistency of softly whipped cream. 2. Fold the beaten whites into the almond mixture , then fold in the apricot jam and a drop or two of almond extract. Mix the dough until it comes together in the smooth ball. You may need to get into it with your clean hands to help knead it together. 3. Preheat the oven to 325ºF Line two baking sheets with parchment paper or silicone baking mats. 4. Pinch of pieces of dough about 1 1/4-inch in diameter and roll each into a ball, then roll them in your hands to make them into ovals, setting them on a dinner plate as you go. 5. In a small bowl, stir the egg white with a fork briskly for about ten seconds to break it up. Put the sliced almonds on a plate. Working with 3 or 4 at a time, roll each piece of rolled cookie dough in the egg white and place it in the dish containing the sliced almonds. 6. Roll and press the ovals of dough into the almonds, being extremely generous coating when coating with the almonds. I start with 1 1/2 cups of sliced almonds in the bowl, and add more as necessary. After coating each batch of cookies with the almonds, put them on a baking sheet, evenly spaced apart. 7. Bake the cookies for 25 to 30 minutes, rotating the baking sheets in the oven, turning them around so the cookies bake evenly, until the cookies and nuts are light golden brown. Let cool before serving.