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. 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.