Amaretto Almond Macaroons

Ingredients

18 oz almond paste (not marzipan)
1/4 cup superfine sugar (I put sugar into my food processor, covered it with a towel and pulsed till it was finely ground)
1/2 tsp salt
4 Tbsp. amaretto liquer
1/2-3/4 cup powdered sugar

Instructions:
1. Combine the almond paste, sugar and salt in a large mixing bowl and, using your hands, knead together until mixture is just incorporated (do NOT overmix) Add in the liquer and gently work it into the paste to form a smooth dough.

2.Sift the powdered sugar into a mixing bowl.  Using a 1/2 oz. metal scoop, scoop out individual portions of the dough and place each in the bowl of powdered sugar.  Coat each ball completely with powdered sugar and palce on a parchment-lined baking sheet, leaving a 1-inch space between each macaroon.  Pinch together the sides of each macaroon with your fingers and thumb, leaving a finger-indented well in the center like a little volcano.  

3.  Let the macaroons sit out to dry out- about 1 hour (I go up to two hours).  Preheat oven to 375 degrees and bake for 10-12 minutes.  Remove from oven and cool completely.  Serve immediately or store in an airtight container.


* Almond paste has less sugar than Marzipan and no fillers.  Marzipan will not work for this recipe.