Almond Macaroons

    When life of cookie baking gets too sweet I make almond macaroons. These cookies are relatively easy to make, flourless, and semi healthy compared to other cookies.
      I based my recipe off of the Almond Macaroon recipe from Epicurious . My version has a lot less sugar in it, and instead of salt I use cream of tarter.
   

Pulsed almonds

Batter

    I start with 6 ounces of sliced almonds and pulse them in my food processer until it resembles a coarse flour, you could grind it more if you like a smoother cookie.
    Then mix in 2/3s cup of sugar, with the almonds in a bowl. Add the cream of tarter, 1/4, teaspoon, two egg whites, and 1/2 teaspoon of almond extract, then stir.
The batter should have the consistency of a good thick oatmeal. After that I plop the batter on a cookie sheet lined with parchment paper. The size of the cookie is dependent on what you want, they usually double in size compared to the first plop. This recipe I usually get 24 cookies but this time I made them larger so I only got 12.

Precooking

On the cookie sheet cooling

Then you bake the cookies at 350° for about 10 minutes. You want the cookies to have a nice brown edge. If you like them crispy, I prefer chewy, then I would leave them in for another 2-3 minutes.
Take them out of the oven and let them sit on the cookie sheet until completely cooled.

Done !