| 1 | *< directions* *>* |
| 2 | cut canned almond paste into ?" pieces. |
| 3 | Process on and off until it"s the texture of brown sugar. |
| 4 | Add sugar and blend. |
| 5 | Add extract, salt, and ?c egg white. |
| 6 | Process until no lumps remain. |
| 7 | The dough should not be stiff, but hold it"s mass on an inverted spoon. |
| 8 | for a crisp shell and soft interior, add a bit more egg white up to the full 3/8 cup. |
| 9 | beat in bowl with a wooden spoon until creamy and flexible. |
| 10 | line cooky sheet with brown paper. |
| 11 | Drop small blobs on the paper, leave room around them, they spread. |
| 12 | Smooth the tops. |
| 13 | (optional, at this point, you may decorate each with a sliver of glaceed cherry) |
| 14 | bake both cookie sheets at once in a 325 oven for 20 -30 minutes, depending on size. |
| 15 | Switch position of cookie sheets after about 12 or 15 minutes. |
| 16 | They are done when lightly golden browned and crusty. |
| 17 | let cool on paper. |
| 18 | When cool, turn paper up side down, dampen the back of the paper to release the macaroons. |
| 19 | Dry on a rack for another 30 minutes. |
| 20 | Then store airtight or freeze. |
