Double almond macaroons

Total Time
30 min
15 min
15 min
Not to be confused with macarons, the ever-trendy almond flour wafers that sandwich ganache filling, macaroons are equally delicious flourless confections made from nuts or nut paste (and quite often, shredded coconut) that are bound with egg whites. They are a perfect indulgence for those avoiding gluten since the cookies contain no wheat flour. Almonds are vailable raw and whole, blanched with the papery brown skins removed, roasted, salted, sliced, slivered, chopped and more. Almonds are a great choice for sweet and savory cooking and provide a good dose of protein, calcium, folic acid, and vitamin E.


Slivered almonds

1 cup(s)



Table salt


Egg white(s)

1 large

Vanilla extract

½ tsp

Almond extract

¼ tsp


3 Tbsp, sliced variety, coarsely chopped


  1. Place an oven rack in the upper third of the oven and preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Put the slivered almonds, sugar, and salt in a food processor; process until the almonds are very finely ground, about 1 minute. Add the egg white, vanilla, and almond extract; pulse 10 times, or until the dough comes together; scrape into a small bowl.
  3. Drop the dough by scant tablespoonfuls onto the baking sheet about 2 1⁄2 inches apart, making a total of 16 cookies. Lightly brush the cookies with water and flatten them slightly; sprinkle evenly with the sliced almonds. Bake until golden brown, about 15 minutes. Slide the parchment paper onto a rack and let cool completely. Peel the macaroons off the parchment paper. Yields 1 macaroon per serving.


If you like, dip half of each macaroon in melted semisweet or bittersweet chocolate, then place on a piece of wax paper until set. When storing the chocolate-coated cookies, be sure to separate the layers with sheets of wax paper.