Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These almond macaroons are light and airy -- perfect for teatime or dessert.

Martha Stewart Living, January 2004


Credit: Beatriz DaCosta

Recipe Summary test

5 mins
45 mins
Makes 1 dozen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees. Line a baking sheet with parchment paper, and set aside. Place almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until mixture looks crumbly, about 3 minutes. Add egg white and vanilla. Continue beating until mixture is smooth and thick, about 3 minutes more.

  • Drop 12 even tablespoons of batter about 2 inches apart on lined baking sheet; place 2 almond slices on each mound of dough. Bake cookies, rotating baking sheet halfway through, until golden brown, 20 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Just before serving, lightly dust confectioners' sugar over cookies.

Cook's Notes

Cookies can be stored in an airtight container at room temperature for up to five days.