8 Egg Whites
1/2 Tsp Salt
1 Tbsp Vanilla
2 Pounds Confectioners Sugar
3 to 3-1/2 Cups Ground Almonds
Confectioners Sugar For Rolling
In a medium bowl, with an electric mixer, beat the egg whites until foamy; add the salt and continue beating until stiff peaks form. Add the vanilla. Gradually add the sugar and continue beating for 10 minutes.
Divide the mixture in half. Fold the ground almonds into half of the mixture; blending well. Add enough ground almonds to make stiff dough which can be handled easily for rolling.
Roll the dough out on a board sprinkled with confectioners sugar to 1/8 inch thickness. Cut into 4 x 1/2 inch strips, using a sharp knife or pastry wheel. Arrange the strips close together on a greased cookie sheet (they will not spread). Frost the tops with the reserved meringue mixture with a rubber spatula or table knife. Let dry for 5 minutes before baking in a 300 degree F oven for 10-12 minutes or until golden brown. Remove immediately to wire racks to cool.
Store in a air tight container.