Marcella Hazan has a recipe for Brutti Ma Buoni (Ugly but Good) from "Essentials of Classic Italian Cooking". This book is a compilation of HER classics: "The Classic Italian Cookbook" and "More Classic Italian Cooking". I hope this is what you want.

Brutti Ma Buoni - Piedmontese Almond Cookies
55-60 cookies

11 ounces almonds, blanched and skinned
1 cup plus 3 T granulated sugar
4 egg whites
Salt
1/2 t pure vanilla extract
Butter for greasing the baking sheet

1) Preheat oven to 300 at least 30 minutes before you are ready to bake.

2) If using A FOOD PROCESSOR, PULVERIZE THe PEELED ALMONDS TOGETHER WITH THE SUGAR, TURNING THE PROCESSOR On and off. if using a knife, chop the almonds very fine by themselves, preferably while they are still warm (from blanching/skinning), then combine them with the sugar.

3) Whip egg wjites in a bowl together with a pinch of salt until they form stiff peaks.

4)Fold the egg whites into the almond and sugar mixture together with the vanilla extract.

5) Smear a baking sheet or shallow pan with butter. Scoop up some of the cookie batter withg a tablespoon, and use another spoon to push it off onto the baking sheet or pan. Keep the mounds of batter about 1 1/2 inches apart. Don't worry if they seem shapeless: they are expected to be irregular, hence the name...

6) Bake on the middle rack of the pre-heated oven for 30 minutes. Spread them out on a cooling rack. These cookies keep for a very long time if stored in a tin biscuit box.

Enjoy them James and please let me know if you like them.