Best Cookies!

My husband loves almond macaroons, not coconut. He would likely choose them over almost any other. I found out several years ago that they are remarkably easy to make if you do a couple of things. Those things are: use parchment paper, have a food processor, and buy blanched slivered almonds, can effectively separate eggs. Blanching whole almonds isn't difficult, but when you peel them, be mindful that you may end up shooting them across the kitchen. Yes, it really is that easy!

Almond Macaroons

Makes 2 dozen two inch cookies

3 cups (12 oz) blanched slivered almonds

1 1/2 cups granulated sugar

egg whites from 3 large eggs (if you're measuring: 1/3 cup plus one tablespoon)

1 teaspoon almond extract

1. With racks in the upper-middle and lower-middle levels of the oven, preheat to 325. Line 2 cookie sheets with parchment.

2. Put almonds in food processor, turn it on for about a minute. Add sugar, let it go for another 15 seconds. Finally, add the egg whites and extract. You may need to scrape down the sides. Let it process until it forms a wad around the blade. It will make a paste that is stiff but malleable. If it's dry, add drops of water through the feed tube while it's running. It won't take much.

3. Roll scant 2 tablespoon scoops of the paste per cookie into a ball. They will spread, so leave about 1 1/2 inches between them. Your hands will get sticky, so when you can't handle it anymore, rinse them with water and begin rolling again.

4. Bake, swapping baking sheet positions halfway, for 20 to 25 minutes until golden brown. Let them cool on the parchment. They'll keep about 4 days.

To make extraordinary cookies even better:

Once the cookies are cool, melt dark chocolate in a double boiler. I dip the cookies in so that the chocolate is only on half of the cookie and just on the top. It doesn't take much to round out the flavors.