Last week Jef (aka the geek) made the very rich Sarah Bernhardt pastries which he posted about. Something that was not mentioned there was that the almond macaroons that make the base of the pastry are wonderful cookies in their own right. I happen to be an enormous fan of anything flavored with almonds, so this simple almond cookie is one of my very favorites.

The texture of the cookies is light, airy and smooth, with a crisp outside and a slight chewiness on the inside. They have lots of almond-y goodness inside and out. These are the sort of cookie that it is very easy to lose track of exactly how many you’ve eaten!

Almond Macaroon
(makes about 60)

400g almond paste
200g sugar
3 egg whites

Preheat oven to 375°F

Beat almond paste and sugar in an electric mixer

Add egg whites, one at a time, and mix until smooth

Pipe small mounds (about 2cm) on silpat or parchment-lined baking sheet

Bake at 375°F for 10 min or until lightly browned

Let cool on silpat/baking paper

Turn paper over and peel off the back of cookies

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