This is the classic almond macaroon. Bet you can’t eat just one!

　　

Ingredients

makes about 24 cookies

　　8 ounces almond paste (not marzipan; buy in tube or bar form)

　　3/4 cup granulated sugar

　　2 egg whites

　　1 teaspoon pure vanilla extract

　　1 teaspoon good-quality almond extract

　　Whole or slivered blanched almonds, as garnish

　　Confectioners’ sugar, for dusting

　　

Step 1

Preheat the oven to 350°F and line baking sheets with parchment paper.

　　

Step 2

Cream the almond paste and granulated sugar in an electric mixer fitted with the paddle attachment. Add the egg whites, vanilla, and almond extract and beat at medium speed until just blended. Fit a pastry bag with a small (1/4- to 1/2-inch) plain tip and use a rubber spatula to fill the bag with the dough. Pipe the cookies into 1 1/2-inch circles on the parchment. Decorate each cookie with a whole almond or almond slivers before baking. Bake for 10–12 minutes, until golden brown. Cool the cookies completely on the baking sheets. Dust with confectioners’ sugar and serve.

　　Cooks' Note

　　When I am feeling really decadent, I drizzle melted bittersweet chocolate on these cookies after they are cool. Omit the confectioners’ sugar.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.