Italian Almond Macaroons
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Italian Almond Macaroons
Italian Almond Macaroons
3 egg whites
1 (16- oz.) package Bob's Red Mill Flour or 1 lb. slivered almonds, very finely ground*
1 cups sugar
2 tsp. almond extract
1/4 tsp. salt
1 cup almonds sliced
Powdered sugar (optional)

Prep: 20 minutes, Chill: at least 2 hours, Cook: 20 to 30 minutes, Makes: 24 macaroons

1. Beat egg whites until foamy in a large bowl. Stir in almond meal, sugar, extract and salt; cover and refrigerate for at least 2 hours to chill.

2. Preheat oven to 300°F and line 2 baking sheets with parchment paper. Press almonds with your fingers to break into smaller pieces. Shape dough into 1½-inch crescents and roll in almonds; place on baking sheets.

3. Bake for 20 minutes for softer or 30 minutes for firmer macaroons. Dust with powdered sugar, if you like.

*Using ground almonds will change the consistency a bit. Cookies may spread more rather than holding their shape.   

Nutritional Information:
Nutrition per cookie: 170 calories, 5 g protein, 12 g total fat (1 g sat.), 14 g carbohydrate, 2 g fiber, 10 g sugar, 0 mg cholesterol, 35 mg sodium