2 1/4 cups confectioners’ sugar, divided
12 oz sliced almonds with skin
1 tsp cinnamon
3 large egg whites, room temperature
Preheat oven to 250 deg. Put 3 cups of almonds, ½ cup sugar and the cinnamon in a food processor and process until the nuts are ground with just a few larger pieces. Beat the egg whites with the mixer at high speed until they start to hold a peak. Gradually beat in the remaining sugar, scraping down the sides of the bowl if necessary. The mixture should have a creamy texture and be thick. They will not hold a peak. Set aside about 2/3 cup of finished meringue to be icing for the cookies. Fold the ground nut mixture into the remaining meringues until a stiff dough forms. Line two baking sheets with parchment paper or silicone baking mats. Do not use any oil or baking spray. Spoon the dough by heaping teaspoonsful onto the paper leaving about an inch between each cookie. With the back of a spoon or your fingers, press the top of each cookie to flatten it. Once all cookies are on the sheet, spoon a little of the plain meringue onto each cookie and top with a slice of almond. Bake in the preheated oven about 30 minutes. Turn off the heat, open the door a little and allow the cookies to dry in the oven for 10 minutes. Remove, allow to cool and store in a tight container. Will keep 10 days to two weeks.
By the way, these neat cookies are naturally gluten free.