Ingredients

7 ounces sugar
2 large egg whites
7 ounces ground almonds
1 to 1 1/2 teaspoons almond extract
Pinch cinnamon

Instructions

In a medium size bowl whip the egg whites until they are stiff. Slowly add half the sugar while you continue to whip. This will form very stiff meringue.
In another bowl, mix ground almonds with rest of sugar, almond extract and cinnamon. Then stir in a spoon full of meringue to lighten the nut mixture. Carefully fold in the remaining meringue using a spatula and lifting it through the mixture, trying not to deflate it.
Scoop out equal portions of cookie batter onto a parchment-lined sheet pan. Bake about 15 minutes or until cookies are light brown on the bottom and tops are crackly.
Cool completely on a wire rack.

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