Almond Macaroons Recipe

• 1 c. whole almonds (preferably blanched) plus
• 16 whl raw almonds
• 2/3 c. granulated sugar
• 1 lrg egg white
• 1/4 tsp almond extract
• 1 pch salt Confectioners' sugar for dusting

1. Preheat oven to 350 degrees and lightly butter a baking sheet.
2. In a food processor pulse 1 c. almonds with granulated sugar till grnd fine.
3. Add in egg white, almond extract, and a healthy pinch salt and pulse till combined.
4. Roll mix into 16 balls, about 1-inch in diameter, and arrange about 2 inches apart on baking sheet.
5. Slightly flatten balls and dust lightly with confectioners' sugar.
6. Gently press 1 almond into each cookie.
7. Bake macaroons in middle of oven 10 min, or possibly till pale golden brown.
8. Transfer macaroons to a rack and cold completely.
9. Macaroons keep 4 days in an airtight container at room temperature.
10. This recipe yields 16 macaroons.
11. Yield: 16 cookies

almonds, almonds, granulated sugar, egg, almond, salt

Taken from cookeatshare.com/recipes/almond-macaroons-63848 (may not work)