Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Almond Macaroons 3.5 (122) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Beatriz DaCosta Yield: 1 dozen This classic almond cookie is moist, soft, and chewy. Ingredients 4 ounces almond paste (about 5 ½ tablespoons) ½ cup confectioners' sugar, plus more for dusting Pinch of coarse salt 1 large egg white ¼ teaspoon pure vanilla extract ¼ cup sliced almonds Directions 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. 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. Print