Macaroon Cookies by Dianne Fischbach

From Gourmet Magazine, June 1997, Page 134

 1 cup whole blanched almonds

2/3 cup granulated sugar

1 large egg white

¼ tsp. almond extract (I add more.)

pinch of salt

confectioners sugar for dusting

about 16 WHOLE almonds (one for the top of each cookie)
 

In a food processor pulse almonds & sugar until fine.

Add egg white, almond extract & pinch of salt.

Pulse until well combined.  (it makes a big ball in the processor when done)
Lightly butter cookie sheet.

Make dough into 16 balls.

Flatten slightly with a back of teaspoon. (I keep a glass with water handy, dip the spoon every 2 or 3 cookies to prevent sticking.  Not too wet, though!)

Press a whole blanched almond GENTLY into each cookie.

Dust (generously) with confectioners sugar.
 

BAKE 10 minutes or until golden – PALE GOLDEN.   Yum-m-m-m!
(If you overcook them they will be crunchier.  Still yummy!)