1/2 c. almond paste (4 oz.)
2/3 c. granulated sugar
3 tbsp. powdered sugar
1 tbsp. all purpose flour
Dash of salt
2 unbeaten egg whites
1/4 tsp. vanilla

Combine almond paste and granulated sugar and work with fingers until thoroughly blended. Add confectioners sugar, flour, and salt, and continue to mix in with fingers. Add egg whites and vanilla and stir thoroughly. Drop from teaspoon onto a baking sheet covered with smooth unglazed paper. Allow to set for 3 hours. Bake at 300 degrees (slow oven) for 20 minutes until delicately brown. Watch carefully the last 5 minutes as the cookies burn easily. Lift the paper on to a moist towel for a few minutes or until macaroons can be removed easily. Makes about 2 dozen 1 1/2 inch macaroons.