200 g/8 oz almonds
1 3/4 cups sugar
6 egg whites
1/2 cup flour
Almonds for these cookies should be blanched, skinned, and left to dry in a warm place. Dried almonds should be finely pounded in a mortar while slowly adding egg whites (1-3) and sugar.
Add remaining egg whites to the almond paste, mix well and warm through, then cool slightly, add flour and mix to incorporate. Transfer the mix to a piping bag and pipe small circles onto a sheet of parchment paper on top of a baking sheet.
Put baking sheet into a not very hot oven. During baking cookies should brown slightly and dry out. When cookies are ready — put parchment paper with cookies on top of a dump napkin (towel).
Once the cookies could be separated from the parchment paper they could be transferred to a vase.
Almond cookies could be sandwiched together. Brush the flat side of cookies with hot marmalade, jam, or melted chocolate and join them together.
(ed. note — This certainly sounds like macaroons.)