Almond Macaroons

• 4 whites of extra large eggs
• 1 1/2 cups unblanched almonds
• 1 1/2 cups granulated sugar
• 10 almonds, blanched and sliced in vertical quarters

1. Preheat oven to 325 degrees.
2. Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor.
3. Mixture should be fairly thick and fine and should drop off spoon in a mass.
4. Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them.
5. Top each with slice of blanched almond.
6. Bake for about 20 minutes, or until cookies turn pale brown.
7. Remove from pan when cool.

whites, unblanched almonds, sugar, almonds

Taken from cooking.nytimes.com/recipes/5114 (may not work)