Almond Macaroons

Preparation Preheat oven to 350°F. and lightly butter a baking sheet. In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1 inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie. Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature. Per serving: 182 calories, 10 g fat (1 g saturated), 0 mg cholesterol, 7 mg sodium, 21 g carbohydrates, 2 g fiber, 5 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

Preparation Preheat oven to 350°F. and lightly butter a baking sheet. In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1 inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie. Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature. Per serving: 182 calories, 10 g fat (1 g saturated), 0 mg cholesterol, 7 mg sodium, 21 g carbohydrates, 2 g fiber, 5 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›