Ingredients

Makes 2 dozen

　　4 1/4 ounces sliced almonds (about 1 1/4 cups)

　　3/4 cup sugar

　　1/4 cup all-purpose flour

　　3 large egg whites, at room temperature

　　1/4 teaspoon salt

　　1 teaspoon pure vanilla extract

　　

Step 1

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.

　　

Step 2

In a food processor, pulse about 1 cup almonds with 1/2 cup sugar until the almonds are finely ground. Add the flour, and pulse until combined. Transfer to a bowl.

　　

Step 3

In the bowl of an electric mixer, whisk the egg whites, salt, vanilla, and remaining 1/4 cup sugar until soft and shiny peaks form. Gently fold into the dry ingredients until just blended.

　　

Step 4

Drop the batter by the tablespoon, about 1 1/2 inches apart, onto prepared baking sheets. Arrange 3 sliced almonds on top of each cookie.

　　

Step 5

Bake the cookies until the edges are lightly browned, about 14 minutes. Let the cookies cool slightly on baking sheets before transferring to wire racks. Let cool completely before serving. The cookies can be stored in an airtight container at room temperature up to 1 week.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.