Some claim that macaroons were first made in Venice during the Renaissance, gaining their name from the Italian maccherone, or “fine paste.” Others say that the original recipe came from a monastery in France. Whatever its origin, the combination of almond paste, sugar, and egg whites produces a cookie with a crackly outer layer and a chewy center

　　

Ingredients

Makes 1 dozen

　　4 ounces almond paste (about 5 1/2 tablespoons)

　　1/2 cup confectioners’ sugar, plus more for dusting

　　Pinch of coarse salt

　　1 large egg white

　　1/4 teaspoon pure vanilla extract

　　1/4 cup sliced almonds

　　

Step 1

Preheat oven to 300°F. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.

　　

Step 2

Drop batter by tablespoons onto baking sheets lined with parchment paper, spacing 2 inches apart. Place two almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes, rotating sheets halfway through.

　　

Step 3

Let cool completely on a wire rack. Just before serving, lightly dust cookies with confectioners’ sugar. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies