Almond macaroons are delicious, decadent cookies that are amazingly easy to make. 
I purchased Solo almond paste because it is gluten-free, so that I could share these with Myrna.  Don’t buy almond “filling”; it is not the same thing.  The almond paste was by the nuts in my local market.  Almond paste is conveniently divided in the can to make it easy to use...extra can be slipped into a small freezer bag and frozen until you need it again.
I had an egg white left from glazing a loaf of bread with the yolk, and they went together in less than 10 minutes.  I used a size 60 cookie scoop, and a scant scoop gave me 12 cookies.  I baked them on a half-sheet pan.   Perfect with coffee.                   

  4           Ounces  Almond Paste -- 5 1/2 tbsp. or a half can
     ½       Cup  Powdered Sugar
               Pinch  Salt
  1           Large  Egg White
     ¼       Teaspoon  Vanilla Extract
     ¼       Cup  Sliced Almonds
Almond Paste
Preheat oven to 300°.  Line a baking sheet with parchment paper, and set aside.
Place almond paste, sugar and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until mixture looks crumbly, about 3 minutes.
Add egg white and vanilla.  Continue beating until mixture is smooth and thick, about 3 minutes more.
Drop 12 even tablespoons of batter about 2 inches apart on lined baking sheet; place 2 almond slices on each mound of dough.
Bake cookies, rotating baking sheet halfway through, until golden brown, 20-25 minutes.
Transfer to a wire rack; let cool completely.
Just before serving, LIGHTLY dust powdered sugar over cookies.
Store at room temperature in an airtight container for up to 5 days.
12 cookies
  "Martha Stewart Living Jan 2004"
Per Serving: 82 Calories; 4g Fat (44.4% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.  Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Cost: $2.54 a dozen or 22¢ each

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