Italian Almond Macaroons

Here are two recipes for Italian Almond Macaroons. They both use almond paste along with almond toppers. These recipes are quick and easy and they are also delicious.

There’s a recipe for making your own almond paste on the Almonds page.

Italian Almond Macaroons Recipe

16 ounces almond paste
6 egg whites
1 cup white sugar
1 cup confectioners' sugar
1/2 cup sifted all-purpose flour
1/4 teaspoon salt
2 teaspoons lemon extract
3 drops red food coloring
1/2 cup slivered almonds

Preheat your oven to 300 degrees. Line cookie sheets with parchment paper.

In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth.

Sift together the white sugar and confectioners' sugar, then combine the sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice.

Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some almonds on top of each cookie.

Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

Almond Macaroons

1/2 pound almond paste
1 cup white sugar
3 egg whites
1/8 teaspoon salt
2 tablespoons cake flour
1/3 cup confectioners' sugar
2 tablespoons chopped blanched almonds

Preheat your oven to 300 degrees.

Cover cookie sheets with parchment or aluminum foil, shiny side up. Soften the almond paste with your hands or food processor. In a large mixing bowl, blend the almond paste and sugar.

Separate the eggs and add the whites to almond paste mixture. Mix in the confectioners' sugar, flour and salt. Stir well.

Force the dough through a cookie press or drop by teaspoonfuls onto the cookie sheets. Cover and let stand for 30 minutes.

Sprinkle the cookies with chopped almonds and bake for 25 minutes.

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