I found there was no need to blanch or sliver the almonds first, and shortening the cooking time got the texture where I thought it should be. Once I did that, I swear I can remember eating them at some distant relatives friend's house, pushing through the crowd of adults to the dessert table to grab a treat.
Tip: Mixing everything in the food processor makes this so simple!
And, I used a cookie scoop for these for speed, but they look much prettier when you hand roll them!
I got the recipe I started from here at Allrecipes.com.
3 cups whole almonds (I buy mine in bulk from Sam's Club)
1 cup white sugar
3 egg whites
1 teaspoon almond extract
optional: you could add a liqueur of choice instead of the almond extract. Actually that is what a lot of homemakers did when they could not afford vanilla. This is a good thing to remember if you run out!
need: food processor or some way to grind the almonds, or use almond meal
Process almonds until they are finely ground. Add sugar to processor and hit the button until they are combined. Add egg whites and extract. Mix until well combined.
Preheat oven to 300 degrees. Line cookie sheet with parchment paper, silpat mat, or like my old aunties used to do, a cut up paper bag (Honestly, I never tried that one.). Scoop almost a tablespoon amount for each cookie, rolling with hands if you want them "prettier". (My children do that work for me!) Cook for about 15 to 20 minutes, the bottoms should be a light golden brown. If you like very crispy cookies cook about 5 minutes longer.
Store in an airtight container.
Make a cup of coffee/tea, and enjoy.