Sparqi

Ok. These are just yummy. Gluten free (not egg free, though, Aileen, sorry!)

They are freakishly easy. It's all done in a food processor. Scoop each cookie out with mini ice cream scoop onto a parchment lined cookie sheet and clean up is so easy.

I used a half cup sugar and just 1/8 tsp of almond extract to suit my taste. But, they are good as written as well. They are 2 WW each.

Almond Macaroons
Gourmet | June 1997

Can be prepared in 45 minutes or less.
Makes 16 Macaroons.

1 cup whole almonds (preferably blanched)
2/3 cup granulated sugar
1 large egg white
1/4 teaspoon almond extract
confectioners' sugar for dusting
about 16 whole almonds


Preheat oven to 350° F. and lightly butter a baking sheet (or use parchment).
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.