Almond Paste Macaroons

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Title: Almond Paste Macaroons
Categories: Cookies
Yield: 60 servings

Almond paste:
2 c Blanched almonds
1 1/2 c Powdered sugar; sifted
1/4 c Egg whites; unbeaten
2 ts Almond extract
Cookies:
1 Recipe almond paste
--- above
2 c Sugar
1/4 ts Salt
4 tb Cake flour; sifted
2/3 c Powdered sugar; sifted
2/3 c Egg whites; unbeaten

Recipe by: Mary M McBride's Encyclopedia of Cooking
For the Almond Paste, grind the almonds through the finest blade of a
food chopper. Then grind twice again. Mix in the powdered sugar. Blend in
the egg whites and almond extract. Mold into a ball. Place in a tightly
covered container and refrigerate for at least 4 days to age. Makes 1
pound.
Preheat oven to 325 degrees. Soften the almond paste with your hands
and work in the sugar, salt, flour, powdered sugar and egg whites. Drop by
teaspoonfuls 2 inches apart onto ungreased wrapping paper placed on cookie
sheets. Pat the tops lightly with fingers dipped in cold water. Bake for
18 to 20 minutes, or until set and delicately browned. Remove from the
paper. Penny Halsey (ATBN65B).

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