2. Step Once toasted, allow the almonds to cool, place them in a plastic bag and with a rolling pin or a kitchen mallet hit them to break them into small pieces. Do not crush them too finely them.

3. Step Prepare a bowl place the sugar, the sifted flour, the three egg whites and mix well. Finally add the crushed almonds.

4. Step Heat the oven to 450°F and grease a cookie sheet with butter.

5. Step With a tablespoon not completely full make mounds of the batter on the sheet and cook in the oven three or four minutes.

6. Step With a spatula carefully remove them and drape over a rolling pin to form the tejas.

Now all you do is wait for them to cool.

My advice is that you not cook more than three at a time. It is easier to form them if you you do them three at a time. They take their shape while hot and if they cool they may break. They should come out crunchy.

TRICK.- If you see that the teja is not too crunchy you can do the following. When you have finished the tejas and see that they are too soft put them a few at a time in the microwave. When you remove them you will see that they are soft and you can reshape them and as they cool they will become crunchy.