1 1/4 cups (315 mL)super fine granulated sugar (divided)
3 egg whites, at room temperature
1 tsp (5 mL)almond extract
Step 1 Preheat oven to 350°F (180°C).
Step 2 Toast almonds on large baking sheet in preheated 350°F (180°C) oven until golden brown, about 6 to 8 minutes, stirring occasionally. Remove and let cool. Lower oven temperature to 300°F (150°C).
Step 3 Transfer almonds to food processor. Add flour and 1/4 cup (50 mL) sugar; pulse until finely ground.
Step 4 Beat egg whites and almond extract in large bowl with electric mixer at high speed until soft peaks form. Gradually beat in remaining sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff glossy peaks form. Fold in almond mixture.
Step 6 Bake until just starting to brown, about 10 to 12 minutes. Cool for 5 minutes before removing from baking sheet to wire rack. Cool completely, then store in covered container for up to one week.