Italian Macaroons
(makes about 2 1/2 dozen)
Ingredients
7 oz almond paste
3/4 cups sugar
2 large egg whites
About 1/2 pound slivered almonds
Directions
1. Preheat oven to 350 degrees. Line 2 or 3 baking sheets with parchment paper or silpat mat.
2. Break almond paste into pieces. Place in bowl of a food processor
with the sugar. Pulse into almond paste is crumbled finely, and evenly
combined with sugar.
with the sugar. Pulse into almond paste is crumbled finely, and evenly
combined with sugar.
3. In a separate bowl, beat egg whites to soft peaks. Stir a little of
the egg whites into the almond mixture; it will be fairly dry. Fold in
remaining whites.
the egg whites into the almond mixture; it will be fairly dry. Fold in
remaining whites.
4. Place almonds in a shallow bowl. Roll almond paste mixture into
1-inch balls, keeping them as round as possible. If mixture is too
sticky, alternately drop heaping teaspoonfuls into the bowl of almonds;
use your fingers to roll the dough ball around until coated evenly with
slivered almonds. Place on prepared baking sheets, spacing 1 inch apart. (I just dumped my almonds into the dough and rolled 1 inch balls.)
1-inch balls, keeping them as round as possible. If mixture is too
sticky, alternately drop heaping teaspoonfuls into the bowl of almonds;
use your fingers to roll the dough ball around until coated evenly with
slivered almonds. Place on prepared baking sheets, spacing 1 inch apart. (I just dumped my almonds into the dough and rolled 1 inch balls.)
5. Bake cookies until evenly pale gold, 15 to 17 minutes.
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