The almond macaroons, also called ricciarelli, are incredibly easy to make. The hardest part may be finding almond paste. I buy mine in bulk from Berkeley Bowl. It comes in pliable blocks, but I've also seen it packaged in cans or tubes although I can't attest as to how those would work in this recipe. I'm sure it would be fine, so if that is all you can find, go ahead and use them. And let me know how they turn out.
Ricciarelli (Italian Almond Cookies)
(The measurements for this recipe are given in weight. If you bake on a regular basis, a kitchen scale is a worthwhile investment, especially if you use chocolate. It's also much easier to dump ingredients into a bowl to weigh out rather than carefully chopping or measuring by cups.)
In the bowl of a food processor, finely grind the following:
1 pound almond paste
1/2 pound slivered or sliced almonds
1/2 teaspoon salt
1 cup sugar
3 3/4 teaspoons baking powder
Transfer this mixture to a mixing bowl.Add the following and mix well.
2 egg whites from extra large eggs, slightly beaten (about 70grams)
1 tablespoon vanilla extract
1/4 teaspoon almond extract
Preheat the oven to 350F. Measure out tablespoons of the dough and roll into balls. Roll the balls in powdered sugar and place on a silpat or parchment lined baking sheet. Press lightly to flatten the balls. Bake for 15-20 minutes or until cookies start to turn lightly golden brown. Remove from the oven and allow cookies to cool on the baking sheet. Store in an airtight container.
yield: 3-4 dozen
These cookies are pretty moist and I think would keep easily for a week. I haven't been able to find out because they're usually gone within 3 days in my house. I gave some to Keri and she says that they are also great straight from the freezer.