Almond Macaroons

Almond Macaroons

Ingredients:
1/4 cup all-purpose flour
1 1/4 cups powdered sugar
1/4 teaspoon almond extract
2 egg whites
3 dozen blanched whole almonds

Directions:
Grease cookie sheet. Break almond paste into small pieces in large bowl.
Stir in flour, powdered sugar and almond extract. Add egg whites. Beat
with electric mixer on medium speed about 2 minutes, scraping bowl
occasionally, until smooth.
Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-inch
cookies about 2 inches apart onto cookie sheet. Top each with almond.
Refrigerate 30 minutes.
Heat oven to 325º. Bake about 12 minutes or until edges are light brown.
Immediately remove from cookie sheet to wire rack. Cool completely. Store
in airtight container.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
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