Recipe: Almond Macaroons, the cookie
recipe adapted from Odense Almond Paste
1-7 oz. tube of almond paste, grated
2/3 cups of powdered sugar
1/4 cup egg whites, this should be one large egg
slivered almonds for the top
powdered sugar for dusting
Preheat oven to 350.
Line a cookie sheet with parchment paper.
Combine grated almond paste and sugar. Beat until the texture resembles crumbs.
Slowly add the egg white and beat until well combined.
Beat on high for 3 minutes. A creamy paste will start to form. Scrape the sides of the bowl a few times.
Using a cookie scoop, place dough balls two inches apart.
Add the almond slivers to the top of each cookei.
Bake for 15 minutes or until lightly brown.
Cool completely on baking sheet. If you try to remove them before they are cool you will scrape the whole bottom of the cookie and create a hallow cookie.
Makes 20 cookies.