Persian Almond Macaroons - cooking recipe

Ingredients

4 whites extra large eggs
1 1/2 cups unblanched almonds
1 1/2 cups granulated sugar
10 almonds, blanched and sliced in vertical quarters

Preparation

Preheat oven to 325 degrees Fahrenheit.
Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor.
Turn mixture into top of double boiler and heat over simmering water for 8 to 10 minutes, stirring constantly until mixture is smooth and slightly wet, similar to porridge.
.Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them.
Top each with slice of blanched almond.
Bake for about 20 minutes, or until cookies turn pale brown.
.Remove from pan when cool.