Sephardic-Style Macaroons

Directions

1. 1
   Blanch almonds in boiling water for 2 minutes.
2. 2
   Remove, drain and peel.
3. 3
   When cool, grind in a food processor.
4. 4
   Preheat oven to 325 degrees.
5. 5
   Line 2 cookie sheets with parchment paper and set aside.
6. 6
   In a medium-size bowl mix the ground almonds, sugar and egg whites.
7. 7
   Drop from a teaspoon onto the cookie sheets, leaving 1/2 inch between macaroons.
8. 8
   Bake 12 to 15 minutes, or until lightly brown.
9. 9
   Dust with confectioners' sugar when cool.