1/2 c. butter, melted and slightly browned
5 medium eggs whites
1 1/4 c. granulated sugar
2 c. sliced almonds, with skins
1 c. flour, sifted
Preheat oven to 350 degrees. For curving the cookies, prepare a long, U-shaped mold of heavy aluminum foil by folding over the sheet of foil four times to make a flat strip measuring 10 inch by 3 inches. Curve the long sides upward so the strip resembles a split pipe.
Stir butter over direct heat until it becomes slightly browned.
Beat egg whites slightly with a wire whisk; continue whisking as sugar and almonds are added. Add flour and melted butter, stirring to mix.
Drop level teaspoonfuls of batter onto a greased baking sheet, flattening each cookie with the back of a spoon.
Bake only about 8 cookies at a time for 7 to 8 minutes. Cookies will be light brown around edges. Remove immediately from sheet and drop each cookie while still soft briefly into the mold.
From the April 1983 issue.