| 1 | For the cookies: heat the oven to 325°F. |
| 2 | Line 2 very large baking sheets (or 3 smaller ones) with baking parchment. |
| 3 | Toast the almonds in the oven, stirring occasionally, for 6 to 8 minutes, or until tinged with brown. |
| 4 | Set aside to cool. |
| 5 | Reset the oven to 300°F. |
| 6 | Grind the cooled almonds and ?cup of powdered sugar in a food processor until very fine but not oily. |
| 7 | Thoroughly stir the remaining powdered sugar into the almonds. |
| 8 | Combine the granulated sugar and 3 tablespoons of hot tap water in a small heavy saucepan over medium-high heat. |
| 9 | Bring just to a boil, stirring. |
| 10 | Cover the pan and boil for 1 ?minutes to allow the steam to wasu the sugar crystals from the sides of the pan. |
| 11 | Uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer until the syrup thickens, bubbles vigorously, and reaches the firm ball stage (240°F on a candy thermometer). |
| 12 | To test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a cup of ice water; let stand for 10 seconds. |
| 13 | The syrup should form a firm ball when squeezed between the fingers. |
| 14 | Set the syrup aside. |
| 15 | Beat the egg whites with an electric mixer on medium speed until frothy. |
| 16 | Add the cream of tartar, raising the mixer speed to high. |
| 17 | Continue beating just to soft peaks; turn off mixer. |
| 18 | Return the syrup to the burner and reheat just to simmering. |
| 19 | With the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters or whip as the syrup will stick) until all of the syrup is added. |
| 20 | Add the vanilla and almond extracts. |
| 21 | Continue beating until the mixture cools to lukewarm. |
| 22 | Use a rubber spatula to fold the almond mixture evenly into the beaten egg whites. |
| 23 | Immediately drop the mixture from small spoons into 1-inch kisses spacing about ?inch apart on the parchment lined baking sheets. |
| 24 | (alternately, pipe the mixture into 1-inch rounds using a pastry bag fitted with a plain or open star 3/8-inch diameter tip). |
| 25 | Place the pans staggered on racks in the center half of the oven. |
| 26 | Bake for 19 to 22 minutes, reversing pans from front to back and switching racks about halfway through, until barely tinged and firm on top but still slightly soft inside. |
| 27 | Let the pans stand on wire racks until the meringues are completely cooled. |
| 28 | Peel from the paper. |
| 29 | Store aiftight until assembled. |
| 30 | To prepare the buttercream: beat togather the butter, powdered sugar, and preserves until light and fluffy. |
| 31 | Spread with a knife (or pipe using a pastry bag and tibe) small amounts of the cream over the flat sides of half the cookies. |
| 32 | Top with the r4emaining meringues, pressing together tightly. |
| 33 | Store the cookies airtight and refrigerated for up to 24 hours; they will soften too much if left longer. |
| 34 | (for longer storage, freze, tightly wrapped, for up to 2 weeks; thaw just before serving). |
| 35 | Allow the cookies to warm up slightly before serving. |
| 36 | Makes about forty 1 ?inch sandwich cookies. |
| 37 | [the baltimore sun; november 25, 1990] |
