Almond meringue cookies (Greek)
   
   Traditional Greek almond cookies.
   Yield: 30 cookies
   
   3 cups superfine almond flour (350 grams)
   1/4 teaspoon salt
   3 + 2 large egg whites
   1/4 teaspoon cream of tartar
   1 teaspoon almond extract
   1 1/2 cups superfine sugar
   1/4 cup slivered almonds
   
   Preheat oven to 325°F. Prepare a cookie sheet with parchment paper. Adjust top rack to middle of oven. 
   NOTE: do not omit the parchment paper step.
   
   In a medium sized bowl whisk to combine the almond flour with the salt. Set aside.
   
   In a large bowl, whisk together 3 egg whites with the cream of tartar until stiff peaks form. Next add the almond extract and the superfine sugar and beat until well combined and glossy.
   
   Fold in the almond flour using a rubber spatula. Dough will be stiff at this point but mix well until you end up with a uniform batter.
   
   Add in 2 egg whites and beat to combine using your hand held mixer.
   
   Use a mini ice cream scoop to form balls of cookie dough.
   
   Place a slivered almond on top of each cookie, or a blanched almond half, or a whole almond
   
   Bake in the middle rack of your oven for between 17 - 19 minutes until golden brown on the bottom of the cookie. The baking time will depend on how you have shaped your amygdalota. NOTE: for cookies made with the small scoop, start with 24 minutes.
   
   Remove your baking tray from the oven and allow the cookies to cool for 5 minutes on the baking tray.
   
   Transfer to a wire rack to cool completely.