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Spread the chopped almonds in a pan and toast them in the preheated oven for about 7 to 8 minutes, or until they turn a rich golden brown. Keep a close eye on them, as they can burn quickly.
Once toasted, set them aside to cool.
Add the egg whites and almond extract to the margarine mixture and mix until everything is well incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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