1/2 lb (about 1 cup) almond paste
3/4 c Granulated sugar
2 Egg whites
1/3 c Confectioners sugar
2 tb Flour
1/8 ts Salt
These macaroons are slightly crisp outside…moist and chewy inside. Line cookie sheets with parchment paper or foil, cut to fit. Soften the almond paste by kneading it with your hands for a few minutes, or break it into pieces, place it in the beaker of the food processor, and process for about 1 minute. Slowly blend in the granulated sugar and egg whites; then add the
confectioners’ sugar, flour, and salt, and mix well. To Form The Cookies: Either drop the dough by heaping teaspoonfuls onto the prepared cookie sheets, or force through a cookie press, placing them about 1-1/2″ apart. Cover with plastic wrap, and let stand for 30 minutes. Preheat the oven to 300 degrees. Bake for about 25 minutes. Remove from the oven, and lay the
foil or parchment linings on a damp cloth, let cool, then peel off the macaroons. FOR CHOCOLATE ALMOND MACAROONS: Add 1-1/2 ozs. (1-1/2 squares) about 40 cookies. Wis/Gramma —–