1 lb. sweet almonds
1/4 lb. almond paste
1-1/4 lb. confectioners' sugar
2 egg whites

Blanch 1 pound sweet almonds and dry overnight. Next morning, grind them very fine and mix in 1/4 pound almond paste.
Add 1-1/4 pounds confectioners' sugar, mix and knead to a stiff paste with 2 egg whites, unbeaten. Put through pastry tube onto cookie sheet.

Bake 15 minutes at 325°F.