Chewy Almond Macaroons

1. 1

   In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt.

2. 2

   In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly.

3. 3

   Line a large baking sheet with parchment paper and butter the parchment.

4. 4

   Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds.

5. 5

   Bake the macaroons in the middle of a preheated 300F.

6. 6

   oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment.

7. 7

   Peel the macaroons from the parchment and store them in an airtight container.

* Per serving · 4 servings · Values may vary.

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