Almond Macaroons Recipe

• 1/2 lb (about 1 c.) almond paste
• 3/4 c. Granulated sugar
• 2 x Egg whites
• 1/3 c. Confectioners sugar
• 2 Tbsp. Flour
• 1/8 tsp Salt

1. These macaroons are slightly crisp outside...moist and chewy inside.
2. Line cookie sheets with parchment paper or possibly foil, cut to fit.
3. Soften the almond paste by kneading it with your hands for a few min, or possibly break it into pcs, place it in the beaker of the food processor, and process for about 1 minute.
4. Slowly blend in the granulated sugar and egg whites; then add in the confectioners' sugar, flour, and salt, and mix well.
5. To create The Cookies: Either drop the dough by heaping teaspoonfuls onto the prepared cookie sheets, or possibly force through a cookie press, placing them about 1-1/2" apart.
6. Cover with plastic wrap, and let stand for 30 min.
7. Preheat the oven to 300 degrees.
8. Bake for about 25 min.
9. Remove from the oven, and lay the foil or possibly parchment linings on a damp cloth, let cold, then peel off the macaroons.
10. FOR CHOCOLATE ALMOND MACAROONS: Add in 1-1/2 ozs.
11. (1-1/2 squares)
12. melted chocolate to the finished dough.
13. Form and bake as directed.
14. Yield:about 40 cookies.
15. Wis/Gramma

almond paste, sugar, egg whites, confectioners sugar, flour, salt

Taken from cookeatshare.com/recipes/almond-macaroons-63851 (may not work)