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Almond Macaroons I

"Top conventional macaroons with chopped almonds."

Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

Cover cookie sheets with parchment or aluminum foil, vivid aspect up.
Soften almond paste along with your fingers or meals processor. In large blending bowl, mixture almond paste and sugar.
Separate eggs and add whites to aggregate. Mix in confectioners' sugar, flour and salt. Stir well.
Force dough thru a cookie press or drop by way of teaspoonfuls onto cookie sheets. Cover and allow stand for half-hour.
Preheat oven to 300 degrees F (a hundred and fifty tiers C). Sprinkle cookies with chopped almonds and bake for 25 mins. Remove parchment or foil from cookie sheets and let cool. Peel off macaroons.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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