When I was at the eye doctor last week, he was telling me that his wife had just made almond macaroons and biscotti. I could not stop thinking about the almond macaroons! When I lived in Louisiana, there was a cookie shop not too far from where I worked. It was close enough that almost every day, someone from the office ran down there and got cookies. One of my very favorites was almond macaroons but they rarely had them. I was always so happy when I happened to be in there and these cookies were available.
The good thing about keeping a little bit of everything in my pantry is that I had almond paste and was able to pull out a can and make almond macaroons. I know Vince would have preferred biscotti so maybe I’ll make that today.
These are probably the easiest cookies ever! And the best part . . the recipe only makes 12 cookies . . 8 for me and 4 for Vince! 🙂 They’re crunchy on the outside and chewy and moist on the inside. Delicious!
One thing about the recipe . . you know how the sizes of cans change . . some almond paste is 8 ounces, some is 7 ounces and there are probably other sizes. If your can is larger or smaller, adjust the sugar and use less than a whole egg white or more, depending on the amount of almond paste or . . you could do like I did and just eat some of the almond paste to get rid of the extra!