-
Process almonds in a food processor 9 minutes or until a paste forms, stopping to scrape down sides.
-
Beat egg whites at medium speed with an electric mixer until stiff peaks form.
-
Combine almond paste, sugar, cardamom and cinnamon in a bowl, mixing with hands until blended.
-
Add egg whites; knead by hand until smooth and doughlike consistency.
-
Wet fingers with water, and shape dough into 1-inch balls (about 1 tablespoon dough for each cookie).
-
Slightly flatten with thumb.
-
Place cookies on a parchment-lined baking sheet.
-
Top each with almond sliver pressed in lightly.
-
Bake on middle rack of oven at 325° for 15-20 minutes or until bottoms are lightly browned.
-
Remove cookies immediately to wire racks; cool.
)
