Almond Macaroons

• 1 cup whole almonds (preferably blanched), plus 16 whole raw almonds
• 2/3 cup granulated sugar
• 1 large egg white
• 1/4 teaspoon almond extract
• Pinch salt
• Confectioners' sugar, for dusting

1. Preheat oven to 350 degrees F and lightly butter a baking sheet.
2. In a food processor pulse 1 cup almonds with granulated sugar until ground fine.
3. Add egg white, almond extract, and a pinch salt and pulse until combined.
4. Roll mixture 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 minutes, or until pale golden.
8. Transfer macaroons to a rack and cool completely.
9. Macaroons keep 4 days in an airtight container at room temperature.

whole almonds, granulated sugar, egg white, almond extract, salt, confectioners

Taken from www.foodnetwork.com/recipes/almond-macaroons.html (may not work)