- 1 cup whole almonds (preferably blanched) plus
- 16 whole raw almonds
- 2/3 cup granulated sugar
- 1 large egg white
- 1/4 teaspoon almond extract
- 1 pinch salt
- Confectioners' sugar for dusting
Preheat oven to 350 degrees and lightly butter a baking sheet.
In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1-inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.
Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.
This recipe yields 16 macaroons.