Meringue-Filled Italian Sugar Cookies

Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. Place toasted almonds in food processor. Cover; process with on-and-off pulses until finely ground.

In medium bowl, beat egg white with electric mixer on high speed about 1 minute or until foamy. Gradually add granulated sugar and 1/4 teaspoon of the almond extract; beat on high speed about 3 minutes or until stiff peaks form. Carefully fold in 3 tablespoons of the ground almonds. Set aside.

In medium bowl, break up cookie dough. Stir or knead in flour, remaining ground almonds and remaining 1/4 teaspoon almond extract until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough into four portions. On floured surface, roll one portion of the dough into a 7-inch circle; cut into 6 triangles. Place 1 inch apart on cookie sheets. Refrigerate remaining dough portions. Spoon generous 1 teaspoon egg white mixture in center of each triangle. Carefully bring 3 corners together, overlapping slightly in center of each cookie, leaving small gaps between seams. Repeat with remaining dough and meringue.

Bake 10 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with powdered sugar. Cool completely, about 30 minutes.