Active time: 20 min Start to finish: 45 min
Cooks' note:
Macaroons keep in an airtight container at room temperature 5 days.
Recipe information
Yield
Makes about 30 cookies
Ingredients
1 cup whole almonds with skins
2/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 large egg white
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Preparation
Step 1
Preheat oven to 300°F.
Step 2
Finely grind 3/4 cup almonds with sugar, flour, and salt in a food processor, then add egg white and extracts and pulse until evenly moistened.
Step 3
Form rounded teaspoons of dough into 1-inch balls with lightly floured hands and arrange 1 1/2 inches apart on a greased large baking sheet. Press a whole almond in center of each ball to flatten cookie slightly (to about 1/2 inch thick).
Step 4
Bake in middle of oven until edges are firm to the touch, 18 to 20 minutes, then transfer to a rack to cool.
