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about one.five cups whole blanched almonds, toasted and cooledabout one cup granulated sugarone third cup + about one/about two teaspoon all-purpose flourabout two large egg whitesone quarter teaspoon fine saltone quarter teaspoon almond extractone quarter teaspoon vanilla (Recipes by ingridients vanilla). extract (Recipes by ingridients extract) David Lebovitzs new book, Ready for Dessert, features these unsung heroes of the cookie world. We say unsung because we had never heard of or seen them before....