he egg whites and almond extract to the almond mixture and process
gg white mixture into the almond mixture and and fold (the
which is still sticky. Add almond or vanilla extract and mix
Preheat the oven to 350\u00b0F (175\u00b0C). Spread a sheet of parchment paper over a large cookie sheet, or butter the sheet.
In a large mixing bowl, whisk together the eggs, sugar, salt, and almond or vanilla extract. Blend in the coconut until it is completely moistened. This is not supposed to be a batter, but rather well-moistened clumps of coconut.
Drop generous teaspoonfuls onto the baking sheet, and bake them for 20 to 25 minutes, or until the macaroons are golden brown with crisp edges. Transfer them to a rack to cool.
In 9 x 3-inch spring-form pan, mix almond macaroons and butter; press on bottom and around side of pan to within 1 inch of top. Set aside.
(You can also use 1 1/2 cups graham cracker crumbs and 2 teaspoons almond extract in place of the macaroons.)
Preheat oven to 325\u00b0F. Line 2 baking trays with parchment paper.
Combine ground almonds and sugar in a medium bowl. Combine almond extract and egg white then stir into almond mixture.
Roll into balls (using around 2 tsp batter each). Arrange 1 inch apart on prepared trays. Place 1 almond on top of each macaroon and flatten slightly. Dust lightly with powdered sugar and bake for 10 mins, or until golden brown. Let cool for 5 mins then transfer to a wire rack to cool completely.
Heat oven to 350\u00b0.
Mix coconut, sugar, flour and salt.
Stir in egg whites and almond extract.
Drop by teaspoonfuls onto lightly greased cookie sheet.
Bake 20 minutes or until edges are golden brown.
Remove immediately.
Makes about 18 cookies.
ixture until blended.
Whisk almond extract and flour into egg
f tartar and coconut (or almond) extract. Beat them with a
Set oven to 350 degrees F.
In a bowl, beat cake mix, water and almond extract on low speed for 30 seconds, scraping bowl.
Fold in the coconut.
Drop by rounded teaspoons on a parchment-lined baking sheet.
Bake for 10-12 minutes or until set.
Remove paper with the cookies to a wire rack to cool.
shiny side up.
Soften almond paste with your hands or
Knead almond paste until soft; work in
Preheat the oven to 325\u00b0F Line 2 baking sheets with parchment paper.
Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
Peel macaroons from paper when completely cool and store in an airtight container.
Combine sugar, flour, salt and coconut in a mixing bowl. Stir slightly so all dry ingredients are nicely blended. Stir in egg whites and almond extract. Mix well. Drop from teaspoon on lightly greased baking sheets. Bake at 325 degrees for 15 to 20 minutes or until the edges of the cookies are golden brown. Remove cookies from cookie sheet immediately after baking.
Mix the powdered sugar, almonds, egg whites and almond extract in a large bowl until well blended. Using wet hands, form about 50 walnut sized balls. Place on parchment paper lined baking sheets. Gently press the top of the balls to flatten slightly. Let stand in a cool place for several hours, preferably overnight.
Preheat the oven to 325\u00b0F. Bake for about 20 mins. Cool on the baking sheets on a wire rack. Dust with additional powdered sugar. Remove to wire racks to cool completely. Store in an airtight containers for up to 2 weeks.
In a saucepan combine the finely ground almonds with the unbeaten egg whites& the sugar, cook the mixture stirring constantly, over moderate heat, until the batter is thick enough to hold a path when spoon is drawn through it.
Remove from heat and stir in the almond extract.
Drop the batter from a teasp onto a buttered, lightly floured cookie sheet.
Bake macaroons in a slow oven (300f) for about 20 minutes or until they are golden.
Transfer them immediately to a wire rack.
f making as cookies or macaroons, grease and flour a cookie
Preaheat oven to 350\u00b0F Spray 2 9-inch pie pans with non-stick cooking spray.
In a large bowl, stir together flour, sugar, butter, eggs, almond extract and salt. Divide batter evenly between two pans and sprinkle each with half the almonds. Bake until light brown around edges, about 30 minutes.
Serve warm or at room temperature.
Preheat oven to 350\u00b0F.
Line a 9x13\" pan with foil and grease with butter.
Blend together the flour, sugar, margarine, eggs, baking powder, almond extract and salt.
Pour into pan, and spread evenly.
Sprinkle with almonds and remaining tbsp of sugar.
Bake for 30-35 minutes, until golden.
Working in 3 additions, fold almond mixture into egg whites, turning