1. Chop the almonds finely. I do it in a food processor by turning it on and off quickly until I have the desired size. Don't just turn it on and let it run or they turn into a cream.
2. Mix all the dry ingredients in a bowl and then combine the eggs one at the time.
3. Once they are mixed in well the dough should start to hold together.
4. A bit at a time roll into long rolls about 1/2 inch thick.
5. Cut them into pieces about 3/4 inch long.
6. Poke each one with your finger to make a sort of dent in the middle.
7. Place them on a baking sheet which has been greased with butter and dusted with flour.
8. Beat the egg whites slightly with a fork and gently brush some of it on the cookies. Just a bit.
9. Bake them for 15 to 20 minutes at 325°.
10. Serve once they've cooled.
