Almond Macaroons # 3

1. 1

   Line cookie sheets with parchment paper or foil, cut to fit.

2. 2

   Soften the almond paste by kneading it with your hands for a few minutes, or break it into pieces, place it in the beaker of the food processor, and process for about 1 minute.

3. 3

   Slowly blend in the granulated sugar and egg whites; then add the confectioners' sugar, flour, and salt, and mix well.

4. 4

   To Form The Cookies: Either drop the dough by heaping teaspoonfuls onto the prepared cookie sheets, or force through a cookie press, placing them about 1 1/2 inch apart.

5. 5

   Cover with plastic wrap, and let stand for 30 minutes.

6. 6

   Preheat the oven to 300 degrees.

7. 7

   Bake for about 25 minutes.

8. 8

   Remove from the oven, and lay the foil or parchment linings on a damp cloth, let cool, then peel off the macaroons.

9. 9

   FOR CHOCOLATE ALMOND MACAROONS: Add 1 1/2 ozs.

10. 10

    (1 1/2 squares)

11. 11

    About 40 cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.