Active time: 20 min Start to finish: 45 min

　　

Ingredients

Makes about 30 cookies

　　1 cup whole almonds with skins

　　2/3 cup sugar

　　2 tablespoons all-purpose flour

　　1/4 teaspoon salt

　　1 large egg white

　　1/4 teaspoon vanilla extract

　　1/8 teaspoon almond extract

　　

Step 1

Preheat oven to 300°F.

　　

Step 2

Finely grind 3/4 cup almonds with sugar, flour, and salt in a food processor, then add egg white and extracts and pulse until evenly moistened.

　　

Step 3

Form rounded teaspoons of dough into 1-inch balls with lightly floured hands and arrange 1 1/2 inches apart on a greased large baking sheet. Press a whole almond in center of each ball to flatten cookie slightly (to about 1/2 inch thick).

　　

Step 4

Bake in middle of oven until edges are firm to the touch, 18 to 20 minutes, then transfer to a rack to cool.

　　Cooks' note:

　　Macaroons keep in an airtight container at room temperature 5 days.