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TOASTED ALMOND MACAROON COOKIES




Source of Recipe


The Birmingham News, submitted to this forum by Mark


List of Ingredients




1 Cup slivered blanched almonds, lightly toasted (see instructions below)
2/3 Cup baker's superfine sugar
1 Tablespoon rice flour (Bob's Red Mill is one brand; see Note below)
1 Egg White
1 Teaspoon vanilla
1/2 Teaspoon almond extract
Pinch of salt


Recipe



Preheat oven to 350°.

Pulse the slivered almonds in a food processor until the texture resembles coarse cornmeal.

Add the sugar and flour and process to a powder.

Add the egg white, vanilla and almond extract and the salt and process together until all the ingredients come together into a ball.

Line a baking sheet with parchment paper.

Form 1-inch balls using moistened hands. Place the balls 2 inches apart on the prepared baking sheet. Baking until just beginning to brown, about 10 minutes.

Carefully slide the parchment paper onto a wire rack and cool for 10 minutes. Peel the cookies off the parchment, then return them to the rack to continue cooling. Store in an airtight container.

Note: To toast nuts, spread on baking sheet and bake in 375° oven for 5 to 8 minutes or until brown.

Note: For a delicious variation, substitute high-quality cocoa for the rice flour.