1/3 cup granulated sugar
2 egg whites
1/2 teaspoon almond extract
1/8 teaspoon salt
1/2 cup all-purpose flour
1/3 cup (1/2 stick + 1 tbsp/2 1/2 oz/68g) unsalted butter
1/4 cup sliced almonds, finely chopped
Combine sugar, egg whites, almond extract and salt in small bowl. Beat at medium speed until soft peaks form (1 to 2 minutes). Gradually beat in flour until smooth. Continue beating, adding butter, 1 tablespoon at a time, until batter is smooth and well mixed. Cover; refrigerate 20 minutes.
Preheat oven to 350 degrees F/180 degrees C.
Drop batter by teaspoonfuls at least 3 inches apart onto greased cookie sheets. Spread batter, using spatula and working in a circular motion, into 1 1/2-inch circles; sprinkle immediately with almonds. Bake for 6 to 8 minutes or until edges are lightly browned.
Remove cookies from oven. Immediately press cookies over rolling pin or 12-ounce beverage can to form curved shape. Let cookies set until well formed and cooled slightly. Cool completely.
Makes 3 dozen wafers.
Date: July 13, 2004