Almond Macaroons

Almond Macaroons

These look kind of dry and unappealing, but they have a wonderful soft chew and delicate almond flavor.  I started with a recipe from Epicurious.  I substituted almond flour for the whole blanched almonds because it’s just easier.  I also used sliced almonds to press into the top, rather than whole. A small dough scoop speeds up the shaping and rolling.

Makes 16 Macaroons

INGREDIENTS

·        1 cup almond flour

·        2/3 cup granulated sugar

·        1 large egg white

·        1/4 teaspoon almond extract

·        confectioners' sugar for dusting

·        about 16 almond slices

PREPARATION

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

2.     Mix together the almond flour, sugar, egg white, almond extract, and a pinch of salt.  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.

3.     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.