Blanch almonds and let dry overnight. Preheat oven to 325F. Grind the almonds very fine, sift sugar over the ground almonds, and add egg whites.
2
On a board lightly dusted with confectioners' sugar, knead dough to a stiff paste. Add more egg whites if necessary. Shape into a roll and, working with pieces the size of a walnut, roll each piece into a rope 1/2 inch thick. Form into rings, crescents, hearts, bow knots, and pretzels.
3
Bake on greased cookie sheets until slightly browned, about 15 minutes.
