Almond Macaroons - almonds

Method

• Preheat the oven to 325F.
• Line 2 baking sheets with parchment paper.
• In a food processor, grind the 1 pound of almonds.
• Measure the almonds: you need about 3 cups.
• If you dont have 3 cups after grinding the almonds, process another cup of almonds in the food processor and add to the ground almond mixture.
• Combine the sugar and the almonds in the food processor and process until the almonds are very finely ground.
• Remove to a large bowl.
• Add the egg whites, almond extract, and vanilla.
• Mix well with your hands.
• Form cookies on the prepared baking sheets, using a heaping teaspoon for each one and leaving about 1 1/2 inches of space between each cookie.
• If desired, place 1 whole blanched almond in the center of each macaroon.
• Bake for 10 minutes or until golden brown.
• Cool for 2 minutes on the baking sheets.
• Remove to a rack to finish cooling.
• Store in an airtight container for up to 3 days or freeze for up to 2 months.