Croquant de Cordes (crispy almond cookies)

Toast the almonds, then chop roughly, leaving big pieces.

Combine the almonds, sugar and sifted all-purpose flour and mix; this dry base can be made in advance.

Add egg whites and vanilla and mix.

Spoon out into little portions; uneven sizes are fine.

Bake at 425F, around 210C, for about 12 to 15 minutes.

Right after baking transfer to a flat surface to cool completely.