Line 3 baking sheets with silpats (French nonstick baking mats) or parchment paper
Grind almonds with granulated sugar in a food processor until fine. Transfer to a medium bowl. In the bowl of an electric mixer using the whisk attachment beat egg whites until stiff peaks form. Add almond extract. Gently stir egg white mixture into almond mixture to form a thick paste.
Drop by rounded teaspoons onto prepared baking sheets, about 1 1/2 inches apart. Dust with confectioners' sugar and let stand at room temperature to dry for 2 hours.
Place rack in center of oven and heat to 300 degrees F.
Transfer baking sheets to oven and bake until edges are golden and cookies are firm, 20 to 25 minutes. Remove to a wire rack to cool. Dust with confectioners' sugar. Repeat with remaining cookies.
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