Top traditional macaroons with chopped almonds.
INGREDIENTS (for 1 servings):
- 1/2 pound almond paste
- 1 cup white sugar
- 3 egg whites
- 1/8 teaspoon salt
- 2 tablespoons cake flour
- 1/3 cup confectioners' sugar
- 2 tablespoons chopped blanched almonds
Cover cookie sheets with parchment or aluminum foil, shiny side up.
Soften almond paste with your hands or food processor. In large mixing bowl, blend almond paste and sugar.
Separate eggs and add whites to mixture. Mix in confectioners' sugar, flour and salt. Stir well.
Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes.
Preheat oven to 300 degrees F (150 degrees C). Sprinkle cookies with chopped almonds and bake for 25 minutes. Remove parchment or foil from cookie sheets and let cool. Peel off macaroons.