Almond Macaroons

Here’s a super simple macaroon recipe that’s also super tasty! Be prepared for a lot of stickiness! Also, the key is a slightly crunchy outside and soft inside!

1 cup whole, raw almonds
1/3 Cup sugar (I use unrefined cane sugar)
1/4 tsp. Almond extract
1/4 tsp. Vanilla extract
A pinch salt
1 large egg white
Powdered sugar, for dusting
Dried Blueberries, to place in the center of the cookie

Preheat oven to 350 degrees F. In food processor, process almonds and sugar until very fine and almost flour consistency. Add salt, almond and vanilla extracts and egg white. Process again until incorporated (or the dough pulls off the blades and balls up). Roll dough into one inch balls and place on lightly buttered cookie sheet. You should get at least 16 balls from one batch. Place a dried blueberry, or two, in the center of the dough, sprinkle with powdered sugar and bake in a preheated oven for 10 minutes.








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