Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Macaroons 3.8 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 10 dozen Ingredients ¼ pound almond paste ¼ cup sugar 1 large egg white ⅛ teaspoon pure almond extract Pinch of salt Directions Preheat the oven to 350 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment combine almond paste and sugar beat until smooth. Add egg white, extract, and salt and beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco No. 11). Pipe 1-inch cookies onto prepared baking sheet leaving about 1 inch between each cookie. Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. Can be stored in an airtight container for up to 1 week. Rate it Print