1 1/2 cups whole blanched almonds
1 tablespoon flour
2 egg whites at room temperature
1/4 cup sugar
1 tablespoon honey
1/8 teaspoon vanilla
Heat oven to 300F. Grind almonds finely, making 2 cups. Mix almonds with flour. Beat 1 egg white in a small bowl until soft peaks form. Gradually beat in sugar and add the honey. Beat until the sugar is dissolved. Add to the almond mixture and mix thoroughly. Spoon the the dough by teaspoons onto wax paper. Roll each piece of dough to form a 2 inch long log. Place logs onto a lightly greased cookie sheet about 1 inch apart and press ends and top to flatten slightly. Bake for 15 minutes or so until lightly browned. Cool on wire rack for about 3 minutes. While the cookies are cooling, beat 1 egg white lightly. Add 1/3 cup sugar and vanilla, mix thoroughly. Spoon 1/2 teaspoon of the egg and sugar mixture on the top of the cookies smoothing with the back of the spoon to distribute evenly. Cool the cookies completely, the topping will harden.
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