Almond Macaroon

The lovely thing about these cookies is that they are very fast to make! They are crisp, sophisticated, and lend themselves well to accompanying fruit compote or ice cream.                       


  1. 1 cup blanched almonds
  2. 2/3 cups sugar
  3. 2 tablespoons. all-purpose four
  4. ¼ teaspoon salt
  5. 1 large egg white
  6. ¼ teaspoon vanilla extract
  7. 1/8 teaspoon almond extract
  8. 24 whole almonds

Pre-heat oven to 300 degrees and line two baking sheets with parchment paper 

  1. Finely grind 1 cup almonds with sugar, flour, and salt in the food processor.
  2. Add egg white and extracts and pulse until evenly moistened.
  3. Form rounded teaspoons of dough into 1”balls with lightly floured hands and arranged 1 ½” apart on the prepared cookie sheets.
  4. Press a whole almond in the middle and flatten cookie slightly.
  5. Bake in the middle of the oven until edges are firm.
  6. Transfer to a rack to cool.

Yield: 24 cookies

Notes:  Cookies keep in airtight container about 5 days.

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