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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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gluten-free, no almond paste Ingredients:
1 cup whole almonds (preferably blanched) |
2/3 cup granulated sugar |
1 large egg white |
1/2 teaspoon vanilla extract |
1/2 tbsp confectioners' sugar (for dusting) |
16 whole almonds |
Directions:
1. Preheat oven to 350? F. and lightly butter a baking sheet.
2. 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.
3. Bake macaroons in middle of oven 10 minutes, or until pale golden-may take longer. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.
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