Almond Macaroons
  • 2 cups whole almonds (preferably blanched)
  • 1 1/3 cups granulated sugar
  • 2 large egg whites
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • Powdered sugar for dusting
  • 32 whole almonds
  1. Preheat oven to 350*F (175*C). Lightly grease baking sheets; set aside.
  2. In a food processor pulse 2 cups almonds with sugar until ground fine.
  3. Add egg whites, almond extract and salt and pulse until combined.
  4. Roll mixture into 32 (1-inch) balls and arrange about 2-inches apart on baking sheets.
  5. Slightly flatten balls and dust lightly with powdered sugar. Press 1 almond into each cookie.
  6. Bake macaroons in middle of oven for 10 minutes or until light golden brown.
  7. Transfer macaroons to a wire rack and cool completely.
  8. Store in an airtight container.
  9. Makes 32 cookies.