Almond Macaroons

Ingredients 1 cup almonds (preferably blanched) 2/3 cup granulated sugar 1 large egg whites 1/4 tsp almond extract sugar (confectioners, dusting) 16 whole almonds

Preheat oven to 350F. 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.