3 cups sliced, blanched almonds*

2/3 cup sugar

1/4 teaspoon salt

2 large egg whites

1/2 teaspoon vanilla extract

1/4 cup apricot (or other) jam

1. Preheat oven to 350 degrees.

2. In a food processor, finely grind almonds, sugar, and salt. Add egg whites and vanilla; pulse until a ball forms.

3. With wet hands, shape tablespoons of dough into little balls. (Dough will be very sticky.)

4. Place on parchment-lined baking sheets; flatten slightly. Use moist finger to make an indentation in the center of each

cookie.

5. Bake until crackly and light golden, 15 to 20 minutes. Cool 5 minutes; transfer to a rack.

6. Meanwhile, warm jam over low heat or in microwave, until slightly liquefied and easy to spoon. Spoon jam filling into each

cookie.

7. Let cool and set at room temperature. Makes about 30 macaroons.

*To blanch almonds:

Immerse almonds in boiling water for 2-3 minutes.

Drain in a colander, and let cool.

Use clean fingers to peel almonds; the skins will peel off easily.

Adapted from “PBS Everyday Food”

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