Almond Macaroons

• 4 ounces almond paste (about 5 1/2 tablespoons)
• 1/2 cup confectioners sugar, plus more for dusting
• Pinch of coarse salt
• 1 large egg white
• 1/4 teaspoon pure vanilla extract
• 1/4 cup sliced almonds

1. Preheat oven to 300F.
2. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment.
3. Mix on medium speed until crumbly, about 3 minutes.
4. Add egg white and vanilla.
5. Mix until smooth and thickened, about 3 minutes.
6. Drop batter by tablespoons onto baking sheets lined with parchment paper, spacing 2 inches apart.
7. Place two almond slices on each mound of dough.
8. Bake until cookies are golden brown, 20 to 25 minutes, rotating sheets halfway through.
9. Let cool completely on a wire rack.
10. Just before serving, lightly dust cookies with confectioners sugar.
11. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

almond paste, confectioners sugar, salt, egg white, vanilla, almonds

Taken from www.epicurious.com/recipes/food/views/almond-macaroons-389315 (may not work)