Almond Macaroons

One of my cooking assistants keeps claiming this is the best cookie he ever tasted. I made a batch as I needed to photograph and get it up here, so I’m on this! This is a flourless and coconut-less wonder. Bonus! now that almond flour is readily available, a batch of these can be whipped up in no time.

One Luxe Cookie

Almond flour creates a unique crispy-chewy texture.

Makes about 16 cookies

INGREDIENTS: Use blanched, or whole almonds, or almond flour

  • almonds, blanched- 1 cup or almond flour
  • almonds, blanched- additional to top each cookie
  • sugar-1/2 cup, [or up to 2/3 cup for the original super sweet version
  • salt- 1/4 tsp.
  • egg white- 1 large
  • almond extract- 1/4 tsp.

INSTRUCTIONS: If you have almond flour, skip using food processor and combine flour and sugar in a bowl.

  1. In a food processor combine 1 cup almonds and sugar to a fine grind. 
  2. Add salt, egg white, and almond extract, then thoroughly mix. 
  3. Divide dough into 14-16 walnut-sized balls and place 2” apart on cookie sheet lined with parchment or lightly oiled.
  4. Preheat oven to 350 degrees. 
  5. Slightly flatten and press almond or almond pieces onto each cookie.
  6. Bake 10-15 minutes until just golden on top. Stay close by as they begin to brown. You want a noticeable color for best flavor.

Original recipe source

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