Almond Macaroons

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
16 macaroons
Level:
Easy

Ingredients
  • 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
Directions

Preheat oven to 350 degrees F and lightly butter a baking sheet.

In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1- inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.

Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.


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