Ingredients

3 egg whites

1 (16 oz.) package Bob’s Mill finely ground Almond meal flour OR 1 lb. almonds very finely ground

1 1/2 cups sugar

2 tsp almond extract

1/4 tsp salt

1 cup sliced almonds

Powdered sugar

Preparation

  1. Beat egg whites until foamy in a large bowl. Stir in almond meal, sugar, extract and salt; cover and refrigerate for at least 2 hours to chill.

  2. Preheat oven to 300 degrees and line baking sheets with parchment paper. Press almonds with your fingers to break into smaller pieces. Shape dough into 1 1/2 inch crescents and roll in almonds, place on baking sheets.

  3. Bake for 20 minutes for softer or 30 minutes for firmer macaroons. Dust with powdered sugar.