Almond Macaroons (II)
- 20m Prep Time
- 18m Cook Time
- 38m Ready In
A richly flavored macaroon made with freshly ground blanched almonds for a more rustic texture. This is our preferred cookie for serving with Affogato. Preheat the oven to 350°F. Line 2 baking sheets or cookie sheets with parchment paper.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 pound blanched slivered almonds
- 2 cups (200g) powdered sugar
- 2 egg whites
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- ½ teaspoon salt
Let's Cook
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Step 1.
Grind in two batches in a food processor until finely ground but not powdery: 1 pound blanched slivered almonds
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Step 2.
Transfer to a medium bowl. Stir in: 2 cups (200g) powdered sugar; 2 egg whites; 1 teaspoon vanilla; ½ teaspoon almond extract; ½ teaspoon salt
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Step 3.
The mixture will be crumbly but should hold together when squeezed. Drop by the tablespoon in mounds 1 inch apart onto the baking sheets. Bake until lightly browned, 15 to 18 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.