Almond Foams (Spumini Mandorlati)
1 cup whole blanched almonds
2 large egg whites, at room temperature
3/4 cup sugar
1/4 cup unbleached all-purpose flour
Line 2 baking sheets with parchment paper and set aside. Grind the almonds in a food processor until very fine and transfer them to a medium-size bowl.
In an electric mixer whip the egg whites until they are foamy. Gradually whip in the sugar, a little at a time, until the egg whites begin to form peaks and appear shiny. Whip in the flour a little at time. Fold the nuts into the egg-white mixture until they are well blended.
Use 2 teaspoons to spread small rounds of batter onto the parchment paper, spacing about 1/2 inch apart. They will spread a little. Or fill a pastry bag with the batter and pipe out 1-inch rounds.
Bake the spumini without opening the oven door for about 45 minutes, or until crisp. They should remain pale in color.
Allow to cool completely on the baking sheets, then carefully remove them from the parchment paper
4 dozen cookies