1 cup whole almonds (preferably blanched)
2/3 cup granulated sugar
1 large egg white
1/4 teaspoon almond extract
confectioners' sugar for dusting

Directions:
Preheat oven to 350°F and lightly butter a baking sheet.

In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch of salt and pulse until combined. Roll mixture into 16 balls, about 1 inch in diameter, and arrange about 2 inches apart on baking sheet.

Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.

Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.

Makes 16 macaroons.

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