2   large egg whites
  3/4 c  powdered sugar (spoon and sweep)
  1/8 tsp salt
  1/2 tsp almond extract
  1/2 tsp vanilla extract
  3 c  almond slices

  1.  Center a rack in the oven & preheat oven to 350.  Line 2 large rimmed
  baking sheets with parchment paper or silicone baking mats (I used
  Reynolds Wrap non-stick aluminum foil).

  2.  Place the egg whites in a large bowl, add the powdered sugar and salt
  and whisk the ingredients together just until the sugar is incorporated.
  Stir in the almond & vanilla extracts.  Add the almonds and toss the
  ingredients with a spatula until the nuts are evenly coated.

  3.  Scoop 1 T clusters of the mixture (just slightly rounded) onto the
  prepared baking sheets leaving at least 1/2 inch between mounds.

  4.  Bake until the cookies are amber-gold and the undersides are not moist
  or sticky, around 13-15 minutes (mine took 15 minutes)

  5.  Leaving the cookies in place, put the baking sheets on a wire rack (I
  used the range top) and let cool about 5-7 minutes.  Remove the cookies
  and place on a cooling rack until they're completely cooled.

  Can be stored at room temperature in an airtight container for up to one
  week.

  Yield:  3 dozen cookies