Unlike the popular French macarons appearing in bakeries across the country, this simple recipe makes a delicious cookie, full of almond flavor, with a crunchy exterior and soft interior.
1 cup whole almonds (preferably blanched)
2/3 cup granulated pure cane sugar + ½ cup for rolling
1 large egg white
¼ teaspoon almond extract
Pinch of salt
Preheat oven to 350F degrees. In a food processor, pulse
almonds and sugar until ground fine. Add egg, almond extract and salt and pulse
until combined. Mixture will be sticky. Roll into 16 – 1” balls. Roll each ball in sugar and space 2" apart on a
parchment-lined baking sheet. Bake for 10 mins, until pale. Let
cookies sit on the sheet for 10 mins before carefully moving to a cooling rack.
Recipe courtesy of
epicurious.com
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