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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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A nice accompaniment to Blackberry and Apricot Compote. Can be prepared in 45 minutes or less. Ingredients:
1 cup whole almonds (preferably blanched) |
2/3 cup granulated sugar |
1 large egg white |
1/4 teaspoon almond extract |
confectioners' sugar for dusting |
about 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. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.
4. Per serving: 182 calories, 10 g fat (1 g saturated), 0 mg cholesterol, 7 mg sodium, 21 g carbohydrates, 2 g fiber, 5 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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