Almond-Scented Macaroons
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
42
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6 tbsps
Sweetened Condensed Milk1 tbsp
All-Purpose Flour1 tsp
Vanilla Extract1 tsp
Almond ExtractDirections:
1
Preheat oven to 350°F
2
Butter 2 heavy large baking sheets
3
Combine all ingredients in large bowl; stir to blend well
4
Drop by scant tablespoonfuls onto prepared baking sheets, spacing 1 1/2 inches apart
5
Shape cookies into small mounds, about 1 inch in diameter
6
Press tops slightly to flatten
7
Bake until pale golden, about 8 minutes
8
Transfer each baking sheet to rack
9
Cook cookies on sheets 5 minutes
10
Using metal spatula, transfer cookies to racks and cool completely
11
(Can be prepared up to days ahead
12
Store at room temperature in airtight container
13
) Preheat oven to 350°F
14
Butter 2 heavy large baking sheets
15
Combine all ingredients in large bowl; stir to blend well
16
Drop by scant tablespoonfuls onto prepared baking sheets, spacing 1 1/2 inches apart
17
Shape cookies into small mounds, about 1 inch in diameter
18
Press tops slightly to flatten
19
Bake until pale golden, about 8 minutes
20
Transfer each baking sheet to rack
21
Cook cookies on sheets 5 minutes
22
Using metal spatula, transfer cookies to racks and cool completely
23
(Can be prepared up to days ahead
24
Store at room temperature in airtight container)