2 cups egg whites (16-20 eggs)
1 teaspoon cream of tartar
2 cups sugar
2 ½ cups sliced almonds
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all purpose flour
1 cup unsalted butter (melted and cooled)
1 cup water (plus a little if needed)
Heat cookie sheet in oven at 325° for 20 minutes.
Mix butter and water together. Beat egg whites (don’t whip-you don’t want them airy). Add sugar and cream of tartar until stabilized (about 4 minutes). Add all other ingredients. Mix for 6 minutes on low speed (should be the consistency of thin cake batter).
Heavily spray hot pan with PAM. Ladle and spread batter to about 6 inch circles (about ⅓ cup). Bake for 20 minutes at 325° until outside edge is golden brown. Immediately remove from hot cookie sheet and form bowl by draping over an upside down cup until hard.