Almond Macaroons

1. Preheat oven to 325 F.

2. Add almond paste to a large mixing bowl.

3. Stir in all-purpose flour, powdered sugar, and almond extract.

4. Add egg whites to cookie mixture.

5. Using hand or bowl mixer on medium speed beat for 2 minutes, occasionally scraping sides of mixing bowl down into bottom.

6. Place dough in decorating bag fitted with #9 rosette tip.

7. Pipe 1-½ macaroons onto non-stick or greased cookie sheet. Leave 2” between cookies.

8. Top each macaroon with blanched almond. Place the cookie sheet in refrigerator for 30 minutes.

9. Bake 12 minutes, or until edges are light brown.

10. Immediately remove from oven, and place cookie sheet on wire rack.

11. Cool completely.