Almond Crisp Cookies (Gluten Free)

1. Line two baking sheets with parchment paper and position the oven racks as close to the center as possible. Preheat the oven to 325 degrees F.

2. Pulse the almonds and sugar in a food processor or blender until finely ground. Scrape into a large bowl and set aside.

3. With an electric mixer on high speed, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the nut mixture with a rubber spatula. Add vanilla and gently but thoroughly mix until combined.

4. Using a tablespoon, drop the batter 2 inches apart on the prepared baking sheets.

5. Bake the cookies for 20-30 minutes or until golden brown, switching the pans back to front and top to bottom halfway through. Cool them on the baking sheets for 5 minutes before gently moving them to a wire rack to cool completely.

6. After the baking sheets are completely cooled, repeat with the remaining batter. Makes about 2 1/2 dozen cookies.