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Almond Macaroons #2

Author/Submitted by:
Servings: 36
Categories: Cookies / Desserts / Low-Carb / Nuts

2  cups  blanched almonds, sliced (480 ml)
3/4  cup  sugar, (180 ml)
2  teaspoons  almond extract, (10 ml)
2    egg whites, at room temperature

1. In covered blender container, blend almonds half at a time until finely ground.

2. Line cookie sheet with heavy-duty foil. Preheat oven to 350 F (180 C).

3. In medium bowl, combine all ingredients until well mixed and stiff.

4. Drop in 1-inch (2.5-cm) mounds, 1 inch apart, on sheet. Bake 20 minutes or until firm at edges but soft in center and golden.

5. Remove from oven and lift foil with macaroons to wire rack to cool. When cool, peel off foil. Store in tightly covered container.

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