Almond Macaroons

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Line 2 baking sheets with parchment paper.
3. 3
   In a food processor, grind the 1 pound of almonds.
4. 4
   Measure the almonds: you need about 3 cups.
5. 5
   If you dont have 3 cups after grinding the almonds, process another cup of almonds in the food processor and add to the ground almond mixture.
6. 6
   Combine the sugar and the almonds in the food processor and process until the almonds are very finely ground.
7. 7
   Remove to a large bowl.
8. 8
   Add the egg whites, almond extract, and vanilla.
9. 9
   Mix well with your hands.
10. 10
    Form cookies on the prepared baking sheets, using a heaping teaspoon for each one and leaving about 1 1/2 inches of space between each cookie.
11. 11
    If desired, place 1 whole blanched almond in the center of each macaroon.
12. 12
    Bake for 10 minutes or until golden brown.
13. 13
    Cool for 2 minutes on the baking sheets.
14. 14
    Remove to a rack to finish cooling.
15. 15
    Store in an airtight container for up to 3 days or freeze for up to 2 months.