Preheat oven to 300°F. Trace 44 (2-inch circles) on large sheets of parchment paper; place on baking sheets. Set aside. Place 3/4 cup of the almonds in food processor; process until finely chopped. Set aside. Beat egg whites with electric mixer on high speed until stiff peaks form. Add sugar, 1 Tbsp. at a time, beating until sugar is well blended and dissolved after each addition. Gently stir in finely chopped almonds. Spoon 1 Tbsp. meringue onto each parchment circle; lightly spread to edge of circle. Top each with 3 or 4 of the remaining sliced almonds.