Mandelmakronen (Almond Macaroons)

This recipe comes from a family with three little boys who are cookie experts. The cookie is light, crispy and sits on a small baking wafer (see picture). According to the little ones, this cookie is fun because you can concentrate first on the wafer, then on the cookie.

About 90 cookies
Ingredients:

2 cups unpeeled almonds
1-2/3 cups powdered sugar
5 egg whites
90 round baking wafers (these crisp, flat wafers are widely used in European baking and are available in specialty food stores in the U.S.)
Directions:
Preheat oven to 275° F. Place almonds in a bowl and cover with boiling water. Let stand for about 3 minutes. Remove skins. Place the almonds in a blender and grind to a semi-coarse consistency. Add sugar and blend again. Beat egg whites and combine with almond-sugar mixture.

Place baking wafers on a cookie sheet. Using a wet teaspoon, put a small amount of mixture onto each wafer. Place in the oven for 25-30 minutes until the mixture has become crisp and dry. Do not let the cookies brown. Remove and let cookies cool on a rack.

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