Almond Macaroons

1 pkg almond paste (7 or 8 oz)
1/4 cup all-purpose flour
1 1/4 cups powdered sugar
1/4 tsp almond extract
2 egg whites
3 dozen blanched whole almonds

Break almond paste into small pieces in large bowl. Stir in flour, powdered sugar,
and almond extract. Add egg whites. Beat with electric mixer on medium speed
about 2 minutes, scraping bowl occasionally, until smooth.

Place dough in decorating bag fitted with a rosette tip. Pipe 1 1/2-inch cookies
about 2 inches apart onto a cookie sheet covered with Mama´s Great baking
paper. Top each with almond. Refrigerate 30 minutes.

Heat oven to 325º. Bake about 12 minutes or until edges are light brown.
Immediately remove from cookie sheet to wire rack. Cool completely. Store in
airtight container.

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