Preheat oven to 350°.

Combine and mix until sugar is dissolved: 3/4 cup unbeaten egg whites: 5 to 6

1-2/3 cups sugar

1/4 teaspoon salt

Stir in separately and beat until well blended: 1 cup melted butter

1 cup all-purpose flour

3/4 cup finely ground blanched almonds

1/2 teaspoon vanilla or 1 tbsp lemon juice

Drop the dough in tablespoonfuls, well apart, onto a greased baking sheet. Bake about 10 minutes or until the edges are a golden brown. Mold cookie over a wooden spoon handle, see p. 718; see also Curled Caramel Cookies, p. 720.