A recipe for Italian almond cookies calls for blanched whole almonds, sugar, egg whites, almond extract and glacéed cherries. Another good recipe uses almond paste and flour.
To make Italian almond cookies, blend together 2 1/4 cups of blanched whole almonds and 1/3 cup of sugar until the ingredients form a fine flour or almond meal. In a bowl, beat together 2 egg whites and 1/4 teaspoon of salt until stiff peaks form, and then mix in 1/3 cup of sugar. Once the peaks turn stiff and shiny, fold in the almond meal, 1/4 teaspoon of vanilla extract and 1/2 teaspoon of almond extract, and avoid overmixing. Form the dough into round balls, and top each one with a glacéed cherry or a blanched whole almond, and bake them at 350 degrees Fahrenheit for 25 minutes.
To make another good recipe for Italian almond cookies, knead together 2 pounds of almond paste, 1 cup of all-purpose flour, 8 egg whites, 2 cups of white sugar and 2 cups of confectioners' sugar. Roll balls of dough in sliced almonds, and place the cookies on a greased cookie sheet. Bake them at 350 degrees Fahrenheit for 15 to 20 minutes. Allow the cookies to cool partly on the cookie sheets before transferring them to a wire rack.