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. Reduce oven to 300 F (150 C). Transfer almonds to food processor. Add 1/4 cup (40 ml) of the sugar and flour; pulse until finely ground. Beat together egg whites and almond extract with electric mixer at high speed in large bowl, until soft peaks form. Add remaining sugar gradually until stiff peaks form. Fold in almond mixture. Spoon 1 1/2 inch (4 cm) mounds onto parchment paper lined baking sheet 1 1/2 inches (4 cm) apart. Bake until just starting to brown, about 10 to 12 minutes. Cool 5 minutes before removing from parchment. Let cool completely. Store in covered container up to 1 week. Makes about 4 dozen cookies.
Tip: Spoon each batch just before baking. Use a 1 inch (2.5 cm) ice cream scoop to quickly form cookies.
Preparation: 20 minutes
Baking: 12 minutes