Step 1

1 Line two baking sheets with parchment paper or silicone liners

Step 2

2 Dust a clean, smooth work surface with confectioners' sugar

Step 3

3 Combine half the almonds and half the sugar in the bowl of a food processor

Step 4

4 Pulse until light, powdery and no longer grainy, like snow

Step 5

5 Watch carefully, as too much processing can break down oils in the nuts

Step 6

6 Transfer to a mixing bowl; repeat with the remaining almonds and sugar, keeping the second batch in the food processor

Step 7

7 Add half the baking powder, half the honey and half the almond extract

Step 8

8 Pulse to mix in, then add a drop of food coloring, if desired; pulse long enough to make sure the color gets evenly distributed

Step 9

9 With the motor running, gradually add about 1 tablespoon of the egg whites, stopping when the mixture just comes together

Step 10

10 The mixture should be quite firm, almost like barely moistened beach sand

Step 11

11 Transfer to the work surface

Step 12

12 Repeat with the remaining almond-sugar mixture, the remaining baking powder, honey and almond extract, and a drop of food coloring, if desired

Step 13

13 At this point, if you think the first half of the mixture is softer or firmer than it ought to be, add less or more of some of the remaining egg whites

Step 14

14 Pulse to form a firm mixture

Step 15

15 Add to the first half on the work surface, using your clean hands to combine the mixture into a single, uniform mound of dough

Step 16

16 Divide the dough evenly in half, forming two logs that are about 18 inches long and a generous inch in diameter, dusting frequently with more confectioners’ sugar as needed to keep the dough from sticking

Step 17

17 Preheat the oven to 325 degrees

Step 18

18 Cut each log crosswise into 16 equal pieces, dusting each one with additional confectioners’ sugar if needed to keep it from sticking

Step 19

19 Grasp the ends of each piece, pushing them gently in opposite directions to form a kind of thick tilde (~) shape

Step 20

20 Arrange on the baking sheets, spacing the cookies at least 1 inch apart

Step 21

21 Use a pastry brush to gently brush any excess confectioners' sugar off the cookies

Step 22

22 Bake one sheet at a time (on the middle rack) for 10 to 12 minutes, watching carefully

Step 23

23 Remove from the oven just as cookies' bottom edges begin to brown

Step 24

24 The cookies will have spread a bit; they should still look pale green and be quite tender to the touch

Step 25

25 Let them sit on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before storing in an airtight container for up to 1 week

Step 26

26 Repeat to bake the remaining cookies

Step 27

27 NOTE: To toast the almonds, arrange them in a single layer on a baking sheet and bake at 325 degrees for 8 to 10 minutes, stirring them every few minutes to prevent them from browning