Almond Macaroons

  • Yield: Makes 1 dozen
Almond Macaroons

Photography: Beatriz DaCosta

Source: Holiday Cookies 2005


  • 4 ounces almond paste (about 5 1/2 tablespoons)
  • 1/2 cup confectioners' sugar, plus more for dusting
  • Pinch of coarse salt
  • 1 large egg white
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup sliced almonds


  1. Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.

  2. Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.

Cook's Notes

Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.


Be the first to comment!