Ingredients

• 1 cup whole almonds (preferably blanched)
• 2/3 cup granulated sugar
• 1 large egg white
• 1/4 teaspoon almond extract
• confectioners' sugar for dusting
• about 16 whole almonds

Instructions

1. Preheat oven to 350°F. and lightly butter a baking sheet.
2. In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1 inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.
3. Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.