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Almond Macaroons

The cookies can be stored in an airtight container at room temperature for up to 5 days.

Recipe information

  • Yield

    Makes 12

Ingredients

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

Preparation

  1. Step 1

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

    Step 2

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

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCookieDessertItalianEuropeanAlmondNutSnackDairy FreeGluten FreeMake AheadQuickEasyBakingStand MixerCookbooks
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