Sephardic-Style Macaroons

Step 1

Blanch almonds in boiling water for 2 minutes. Remove, drain and peel. When cool, grind in a food processor.

Step 2

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside. In a medium-size bowl mix the ground almonds, sugar and egg whites. Drop from a teaspoon onto the cookie sheets, leaving 1/2 inch between macaroons. Bake 12 to 15 minutes, or until lightly brown. Dust with confectioners' sugar when cool.