Almond Macaroons Recipe

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   Aromatic and chewy-crisp, these classic cookies are enjoyed the world over.

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   Almond paste is available at most supermarkets.

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   Preheat oven to 325F.

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   Line several baking sheets with foil.

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   Spread the almonds in a baking pan and toast in the oven, stirring occasionally, till the nuts begin to turn brown, 7 to 8 min.

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   Let cold.

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   Increase oven temperature to 350F.

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   In food processor, combine cooled almonds and sugar and process till almonds are grnd to a pwdr, 1 to 2 min.

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   With machine running, add in almond paste through the feed tube, processing till mix is smooth.

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    Add in egg whites and continue processing till mix is well blended, about 1 minute.

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    Transfer the mix to a large heavy saucepan and place over medium-low heat.

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    Cook, stirring constantly till mix thickens slightly, 4 to 5 min.

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    Remove from heat and stir in almond extract.

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    Let mix cold 15 min or possibly till slightly stiff but not hard.

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    Drop batter by level tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart.

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    Bake till cookies are just beginning to turn brown, 11 to 14 min.

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    Remove from oven and let stand on foil till cold.

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    Then carefully transfer them to wire racks to cold completely.

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    Store in an airtight container at room temperature up to 3 days.

* Per serving · 4 servings · Values may vary.