This recipe produces intensely-flavored cookies that have a crunchy caramelized exterior and a chewy, amaretto-flavored interior. They're a tasty treat to have on hand when guests drop by for a quick cup of tea — they're quick to make, and also keep beautifully in an airtight container at room temperature. Be sure not to over-mix the dough, or the macaroons' characteristic texture will be lost.
- 18 oz. almond paste (not marzipan; see note)
- 1⁄2 cup superfine sugar
- 1⁄2 tsp. salt
- 4 tbsp. amaretto liqueur
- 1 cup powdered sugar
Note: Almond paste is similar to marzipan but contains less sugar and no fillers. (Some versions of almond paste do contain cream or eggs; to make this recipe vegan, ensure that your almond paste contains no eggs or dairy.) Marzipan will not work for this recipe.