Almond Macaroons

Macaroon de Almendras

Macaroons made of coconut or almonds are found in bakeries all over Mexico.

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.

Keep the macaroons in an airtight container at room temperature 3 to 4 days.

Cuisine Mexican