Sephardic-Style Macaroons

1. 1

   Blanch almonds in boiling water for 2 minutes.

2. 2

   Remove, drain and peel.

3. 3

   When cool, grind in a food processor.

4. 4

   Preheat oven to 325 degrees.

5. 5

   Line 2 cookie sheets with parchment paper and set aside.

6. 6

   In a medium-size bowl mix the ground almonds, sugar and egg whites.

7. 7

   Drop from a teaspoon onto the cookie sheets, leaving 1/2 inch between macaroons.

8. 8

   Bake 12 to 15 minutes, or until lightly brown.

9. 9

   Dust with confectioners' sugar when cool.

No additional tips available.