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2 cups whole almonds (preferably blanched)

1 1/3 cups granulated sugar

2 large egg whites

1/2 teaspoon almond extract

1/4 teaspoon salt

Powdered sugar for dusting

32 whole almonds

1. Preheat oven to 350*F (175*C). Lightly grease baking sheets; set aside.
2. In a food processor pulse 2 cups almonds with sugar until ground fine. Add egg whites, almond extract and salt and pulse until combined.
3. Roll mixture into 32 (1-inch) balls and arrange about 2-inches apart on baking sheets. Slightly flatten balls and dust lightly with powdered sugar. Press 1 almond into each cookie.
4. Bake macaroons in middle of oven for 10 minutes or until light golden brown. Transfer macaroons to a wire rack and cool completely. Store in an airtight container.

Makes 32 cookies.