Almond Macaroons

Directions

1. 1
   Preheat oven to 350 degrees F and lightly butter a baking sheet.
2. 2
   In a food processor pulse 1 cup almonds with granulated sugar until ground fine.
3. 3
   Add egg white, almond extract, and a pinch salt and pulse until combined.
4. 4
   Roll mixture into 16 balls, about 1- inch in diameter, and arrange about 2 inches apart on baking sheet.
5. 5
   Slightly flatten balls and dust lightly with confectioners' sugar.
6. 6
   Gently press 1 almond into each cookie.
7. 7
   Bake macaroons in middle of oven 10 minutes, or until pale golden.
8. 8
   Transfer macaroons to a rack and cool completely.
9. 9
   Macaroons keep 4 days in an airtight container at room temperature.