Place a rack in the center of the oven. Preheat the oven to 225° F. Line a baking sheet with parchment paper and set aside. In a mixing bowl, use an electric mixer on medium speed to beat the egg whites with the cream of tartar, and salt until they form soft peaks. Sprinkle on the sugar, 1 tablespoon at a time, beating well after each addition. When the whites resemble marshmallow, add the Sweet’N Low, and beat to combine. Using a rubber spatula, fold in the almond extract and nuts just until combined. Using 2 tablespoons, drop the mixture onto the prepared baking sheet in walnut-size mounds, spacing them 1 inch apart. Use the back of a spoon to smooth and shape the cookies, if desired. Bake the cookies for 2 hours. Turn off the oven and let the cookies sit in the unopened oven for 1 hour, or until they are crisp all the way through. Lift the cookies from the baking sheet and store in an airtight container for up to 1 week. Note: Only make these cookies in dry weather. If it is humid, the meringue may not get dry and crunchy.