1 cup whole almonds (preferably blanched)
16 whole raw almonds
2/3 cup granulated sugar
1 large egg white
1/4 teaspoon almond extract
1 pinch salt
Confectioners' sugar
Directions: one line for each direction. When saved the lines will be numbered.
Preheat oven to 350 degrees 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.
This recipe yields 16 macaroons.
Rating: ()
Added On: November 20, 2008
* SARA'S SECRETS with Sara Moulton - (Show # SS-1B62) - from the TV FOOD NETWORK
