- 12 ounces whole blanched almonds ( 2 1/4 cups)
- 1 1/2 cups granulated sugar
- 1/2 teaspoon almond extract
- A few drops yellow food coloring (optional)
- 1 large ripe banana (6 ounces), cut into pieces
- 1 large egg white, lightly beaten
- Garnish: confectioners sugar
- Special equipment: a large pastry bag fitted with a 1/2-inch star tip and parchment paper
- Pulse almonds in a food processor until coarsely ground, then add sugar and pulse until almonds are finely ground. Transfer to a large bowl. Add almond extract, food coloring, banana, and egg white and mix with an electric mixer at low speed until a sticky, heavy paste forms. Spoon into pastry bag.
- Line 2 baking sheets with parchment paper and lightly butter. Pipe 3- by 3/4-inch strips of dough onto paper about 1/2 inch apart. Chill, uncovered, overnight (8 to 12 hours).
- Preheat oven to 300°F.
- Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total.
- Cool on sheets on racks 10 minutes, then bake 15 minutes more. Cool completely on sheets on racks. Peel cookies from paper.