With the rack in the middle position, preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats.
In a food processor, chop the almonds. Set aside.
In a bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar. Beat until soft peaks form. Stir in the almonds.
Spoon the mixture into a saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, for about 10 minutes or until the mixture thickens and lightly browns. Remove from the heat.
With an ice cream scoop, shape 10 cookies with 2 tbsp (30 ml) of batter for each on the prepared baking sheets, spacing them evenly.
Bake one sheet at a time for about 25 minutes or until lightly golden brown. Let cool completely on the baking sheets.
