Almond Macaroons

1. 1

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

2. 2

   In a food processor pulse 1 cup almonds with granulated sugar until ground fine.

3. 3

   Add egg white, almond extract, and a pinch salt and pulse until combined.

4. 4

   Roll mixture into 16 balls, about 1- inch in diameter, and arrange about 2 inches apart on baking sheet.

5. 5

   Slightly flatten balls and dust lightly with confectioners' sugar.

6. 6

   Gently press 1 almond into each cookie.

7. 7

   Bake macaroons in middle of oven 10 minutes, or until pale golden.

8. 8

   Transfer macaroons to a rack and cool completely.

9. 9

   Macaroons keep 4 days in an airtight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.