- 7 ounces almond paste, grated (do not use marzipan)
- ⅛ cup superfine sugar
- ¼ teaspoon salt
- 2 tablespoons Disaronno liqueur
- ⅓ cup powdered sugar
Preheat oven to 375°.
Mix the grated almond paste with the sugar and salt. Do not over mix. Adding the liqueur, work the dough into a smooth batter.
Sift the powdered sugar into a separate mixing bowl. Using a tablespoon, scoop out small rounds of the batter and coat with powdered sugar. Place on parchment-lined baking sheet 1-inch apart.
Take the top of the macaroon and pinch it with first finger and thumb to make a little mountain at the center of the cookie.
Let macaroons sit for 20 minutes to dry. Then bake for 10 minutes until lightly brown. Watch carefully—they burn quickly. Cool on a wire rack. Enjoy soon after, or store in airtight container for later to maintain softness.