Serves: 16
Total Calories: 83
1. Preheat the oven to 350°. Line a cookie sheet with parchment. In a food processor, grind the slivered almonds, sugar, flour, and salt until fine, 10 to 15 seconds. Add the egg white and extract. Blend until well mixed, 6 to 8 seconds. The dough will be a bit sticky.
2. Roll the dough into 16 balls about 1-inch in diameter, and arrange about 2 inches apart on the cookie sheet. Slightly flatten the balls. Dust lightly with confectioners' sugar. Press 1 almond into the top of each cookie. Bake 12 to 14 minutes, or until pale golden. Transfer to a rack. Cool completely. Keep the macaroons in an airtight container at room temperature 3 to 4 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond Macaroons recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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