Step 1

Preheat oven to 350° F. Position the rack in the center.

Step 2

Line a large baking sheet with parchment paper, alternatively, if using, coat pans with a non-stick spray.

Step 3

In a medium bowl, sift flour. Set aside.

Step 4

In a large mixing bowl or bowl of an electric mixer fitted with a whisk attachment beat the yolks.

Step 5

Add the sugar. Whisk together.

Step 6

Add vanilla extract.

Step 7

Switch to the paddle attachment. Add flour to the egg mixture and incorporate. The mixture will look like bread crumbs.

Step 8

With a wooden spoon, incorporate the almonds. Set aside.

Step 9

In a large mixing bowl or bowl of an electric mixer fitted with the whisk attachment beat the egg whites with a pinch of salt until they reach the stiff peak stage.

Step 10

Fold whites in flour and nut mixture.

Step 11

Divide dough into quarters. Place each quarter on the cookie sheet, shaping it into a log. I find it easier if my hands are slightly moistened with water. Alternatively, divide the dough in half and place in loaf pans. (9.25x5.25x2.75)

Step 12

Bake for approximately 15-20 minutes or until firm to the touch (it will take a little longer in the loaf pans).

Step 13

Remove from oven, wrap in clean dish towels and allow to cool down.

Step 14

Once cool, transfer loaves to a cutting board.

Step 15

Using a serrated knife, slice cookies about ⅛-inch thick (or thinner).

Step 16

Place slices on the baking sheets, and bake for about another 10-15 minutes (the longer they stay in the oven, the crispier they get).

Step 17

They can be stored at room temperature for a few weeks...if they last that long.