Almond Macaroons

Directions

1. After 20 years of carrying around a recipe I cut out of a newspaper, I tried making almond paste and almond macaroons. The newspaper recipe was TOO SWEET and not specific sufficient about how to make the dough (the cookies were too thin and dry). This is the updated recipe and, if I do say so myself, it's quite good! The cookies are chewy and taste like the best almond macaroons I've ever eaten anywhere else.
2. 1. Soften almond paste with the back of a Tbsp. and work in the dry ingredients. Mix well.
3. 2. Begin adding egg whites, preparing them one at a time in case you do not need all of them. Blend well after each addition. Use only sufficient egg white to make a soft dough which will HOLD ITS SHAPE when dropped from a spoon.
4. 3. Drop 2 inches apart on a brown-paper-covered baking sheet. Pat tops lightly with fingers dipped in cool water.
5. 4. Bake at 150 degrees C (300 degrees F) for 18 to 20 min, or possibly till set and delicately browned.
6. 5. Remove from paper with a spatula onto wire racks to cold.
7. Almond Paste:1. Combine the grnd almonds with the sugar, then blend in the egg whites and almond extract.
8. 2. Mold into a ball and age for four days in a tightly covered container in the refrigerator.
9. Note: If you have 1/2 c. of egg whites and you do not want to throw the extra 1/4 c. away, simply use the whole 1/2 c. for this recipe and add in fewer egg whites for the almond macaroons.
10. /COOKIES
11. ALMOND PASTE TAKES 4 DAYS!!