Almond Macaroons
It’s a known fact that people love nuts, and finding new ways to put them to use in your recipes is likely a favorite thing to do, satisfying your tastebuds and hunger for new and more delicious dishes. Here in Kathey Jo’s Kitchen, I’m happier than ever to tell you about recipes that are simple yet delicious, sure to satisfy you and your loved ones in all the right ways. My husband Rob’s approval says it all; these macaroons are the best of their kind, and people who try the recipe keep going back for more!
You want something delicious, easy and quick to prepare, and that doesn’t require a great deal of effort or hours on end to make. That’s why these macaroons are the perfect thing to share with you family and friends. It’s a recipe I find myself happier than ever to share with folks, and if you’re interested in macaroons and how almonds could make them taste better than ever, this is one recipe you’ll want to go back to over and over again!
- 1 (7 ounce) package almond paste (7 or 8 ounces)
- 1/4 cup all-purpose flour
- 1 1/2 cups powdered sugar
- 1/4 teaspoon almond extract
- 2 egg whites
- 3 dozen blanched whole almonds
Grease cookie sheet. Break almond paste into small pieces in large bowl. Stir in flour, powdered sugar and almond
extract. Add egg whites. Beat with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until
smooth.
Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-inch cookies about 2 inches apart onto cookie
sheet. Top each with almond. Refrigerate 30 minutes.
Heat oven to 325º. Bake about 12 minutes or until edges are light brown. Immediately remove from cookie sheet to
wire rack. Cool completely. Store in airtight container.
