Almond Macaroon   

1/2 lb canned almond paste
3/4 cup plus 1 tbsp sugar
2 large egg whites
1 cup sliced natural almonds
8 oz DIPPING CHOCOLATE (optional)


Heat oven to 350, line cookie sheets with parchment

Place almond paste and sugar in food processor till broken up, then transfer to electric mixer and beat on med-high until creamy, 2 mins. Add egg whites and beat until smooth, 2 mins

Place almonds in a shallow dish, roll pieces of dough between your palms into 1 inch balls and roll around in almonds to coat completely (they may be gooey, just do your best). Place 2 inches apart on cookie sheets.

Bake until golden around edges, puffed and pale gold on top, 13-15 mins. Cool Completely.

Melt chocolate as directed and dip cooled cookies halfway into the chocolate.  (these cookies are so incredible, that dipping in chocolate is REALLY gilding the lily.)

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