These traditional almond cookies are light, simplistic and in just about every Tuscan pantry.

Makes about 40 cookies

Prep time: 25 minutes

Cook time: 15 minutes

Preheat oven to 350 degrees. Spread almonds on a large baking sheet and toast for a bout 12 minutes. Remove and allow to cool. Place cooled almonds in a food processor and pulse until coarsely chopped. Combine with sugar, flour and salt and mix well.

In a separate bowl beat eggs whites and almond extract until foamy. Fold almond mixture into the egg whites and mix well. Dough should be sticky but malleable. If it’s too dry you can add another egg white.

Line a baking sheet with parchment paper. Scoop heaping teaspoons of the dough and form into a ball. Drop on the baking sheet about 1½ inches apart.

Bake for about 12-15 minutes until golden.

Allow to cool for a few minutes on the baking sheet before transferring to a wire rack.