Light and chewy cookies that float on the flavor of almonds.
8 ounces (1/2 pound) Mandelin Premium Almond Paste
1/4 cup all-purpose flour
1/4 cup confectioners' sugar
2 egg whites
Preheat oven to 350°. Grease and flour a baking sheet and set aside. In work bowl of food processor, combine almond paste, flour and confectioners' sugar. Process until ingredients are well-incorporated into fine granules. Add egg whites and process until thoroughly combined.
Drop batter onto prepared baking sheet using a teaspoon or pastry bag fitted with a plain tip, making small mounds about the diameter of a quarter, spaced 1 inch apart. Sprinkle the cookies lightly with the remaining granulated sugar. Bake 10 to 12 minutes or until light brown. Use a spatula to lift macaroons immediately from the baking sheet and place on rack to cool.
Makes approximately 3 dozen cookies.