Almond Macaroons

Name: Almond Macaroons
Ingredients: 1 cup blanched almonds; ½ cup granulated sugar; Big pinch of salt; Scant ½ teaspoon very finely grated lemon peel (colored outer layer only, no pith); 1 egg white, slightly beaten; ¾ teaspoon almond extract; About 20 halved candied cherries, or squares of candied orange peel, or halved unblanched almonds, or pecan halves (one for each cookie); About 20 halved candied cherries, or squares of candied orange peel, or halved unblanched almonds, or pecan halves (one for each cookie); About 20 halved candied cherries, or squares of candied orange peel, or halved unblanched almonds, or pecan halves (one for each cookie); About 20 halved candied cherries, or squares of candied orange peel, or halved unblanched almonds, or pecan halves (one for each cookie)

Preparation info

Makes about
20
2 inch cookies

Difficulty
Easy

Appears in

Mrs. Witty's Monster Cookies

By Helen Witty

Published 1983

About

Chewy, dense, the real thing-macaroons good enough to rate, as an accompaniment, a fine cup of freshly brewed Jamaica Blue Mountain coffee, or your best and rarest tea.

Ingredients

1 cup blanched almonds
½ cup granulated sugar
Big pinch of

Cookies
Vegetarian
Gluten-free

Method

preheat the oven to 325°F, with an oven rack in the center position. Cover a baking sheet with aluminum foil.
Using a nut grater, a food grinder, a food processor, or a blender, grind the almonds very fine. (Do this in two or more batches, if you’re us