Ingredients
4 ounces sweet almonds, blanched and peeled
1 teaspoon pure almond extract
1 cup sugar
2 egg whites
8 drops rose water
ice water

Directions
Preheat oven to 325 degrees F. Line a cookie sheet with brown paper (as from grocery bags).
Pound or grind the almonds as fine as possible. Gradually add the sugar, egg whites, rose water, and almond extract, beating the mixture all the while until it becomes a thick paste.

Using a teaspoon dipped in ice water, drop little mounds of the mixture on the brown paper. They will spread while baking, so place them about 2 inches apart. Bake 20-22 minutes, or until puffy and delicately browned.

Remove the paper, biscuits and all, from the cookie sheet. Let it cool for a few seconds while you wring out a cloth in cold water. Lay the cloth out flat, and place the sheet of biscuits on top of it. After a few minutes the paper will release its hold, and you can lift the biscuits off to cool on a rack.

Repeat the process (with fresh pieces of brown paper) until you have used all the batter. Makes 2 dozen.