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Almond Macaroons

Macaroon de Almendras
Macaroons made of coconut or almonds are found in bakeries all over Mexico.
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Ingredients

Makes about 16 cookies

  • 1 cup slivered blanched almonds
  • 2 ⁄3 cups sugar
  • 1 tablespoon all-purpose flour
  • Pinch salt
  • 1 large egg white
  • ¼ teaspoon pure almond or vanilla extract
  • Confectioners’ sugar
  • 16 whole almonds

Instructions

  • Preheat the oven to 350°.
  • Line a cookie sheet with parchment.
  • In a food processor, grind the slivered almonds, sugar, flour, and salt until fine, 10 to 15 seconds.
  • Add the egg white and extract.
  • Blend until well mixed, 6 to 8 seconds.
  • The dough will be a bit sticky.
  • Roll the dough into 16 balls about 1-inch in diameter, and arrange about 2 inches apart on the cookie sheet.
  • Slightly flatten the balls.
  • Dust lightly with confectioners’ sugar.
  • Press 1 almond into the top of each cookie.
  • Bake 12 to 14 minutes, or until pale golden.
  • Transfer to a rack.
  • Cool completely.

Notes / Tips / Wine Advice:

Keep the macaroons in an airtight container at room temperature 3 to 4 days.
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Course Coockies / Biscuit / Nuts / Pastry
Cuisine Mexican