2 cups whole almonds (preferably blanched)
1-1/3 cups granulated sugar
2 large egg whites
1/2 teaspoon almond extract
1/4 teaspoon salt
Powdered sugar for dusting
32 whole almonds
Preheat oven to 350°F (175°C). Lightly grease baking sheets; set aside.
In a food processor pulse 2 cups almonds with sugar until ground fine. Add egg whites, almond extract and salt and pulse until combined.
Roll mixture into 32 (1-inch) balls and arrange about 2-inches apart on baking sheets. Slightly flatten balls and dust lightly with powdered sugar. Press 1 almond into each cookie.
Bake macaroons in middle of oven for 10 minutes or until light golden brown. Transfer macaroons to a wire rack and cool completely. Store in an airtight container.
Makes 32 cookies.