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Title: Toasted-Almond Macaroons
Categories: Cookie
Yield: 16 Servings
| 1 | c | Slivered blanched almonds -- |
| Lightly toasted | ||
| 2/3 | c | Granulated sugar |
| 1 | tb | All-purpose flour |
| 1 | Egg white | |
| 1 1/4 | ts | Vanilla extract |
| 1/4 | ts | Almond extract |
| 16 | Whole Almonds -- (approx) |
Preheat oven to 350~. Line a baking sheet with aluminum foil. Place slivered almonds in food processor fitted with metal blade and process finely (do not process to a paste). Add sugar and flour and process to a powder. Add egg white, vanilla and almond extract and process until a wet paste forms. Using damp hands, roll dough between your palms to form 1-inch balls. Place on prepared baking sheet 2 inches apart. Place a whole almond in center of each. Bake until just beginning to brown, about 10 minutes. Let cool on baking sheet on a wire rack for 10 minutes. Gently peel off foil and transfer cookies to the rack to cool completely. Store in airtight container at room temperature for up to 5 days. Makes about 16.
NOTE: If you happen to overbake these macaroons and they become a bit dry, place in an airtight conatainer with an apple slice and let sit overnight to soften.
Typed for you by Marjorie Scofield 4/3/96
Recipe By : Williams-Sonoma Kitchen Library - Cookies & Biscotti
From: Marjorie Scofield Date: 04-10-96 (20:14) Occ Bbs (82) Recipes
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