1 1/2 c. blanched almonds
1 1/2 c. sugar
1/4 tsp. salt
1/4 tsp. almond extract
6 tbsp. egg white (about 3 egg whites, beat lightly with a fork before measuring)
All-purpose flour, if needed
Whole blanched almonds or whole pine nuts (pignoli)

Reduce the 1 1/2 cups nuts to a coarse meal or flour like consistency by one of these methods: Whirl about 1/2 cup nuts at a time in a blender; Pass through the fine blade of a food chopper; or Grate nuts on a nut grater, using the finest surface.

Combine the nuts in a bowl with sugar, salt and almond extract; mix well.

Beat egg whites with nuts with an electric mixer or by hand until the mixture holds together in a firm, slightly shiny mass; takes about 5 minutes. The mixture should not flow.

Test bake one cookie: Measure out 1 tablespoon of the dough and shape it into a ball, flatten slightly onto a greased and flour-dusted baking sheet and bake in a 350 degree oven.

Within 10 minutes you can tell if the cookie will hold its shape. The ball will spread and flatten slightly but should keep its round shape. If it spreads out thinly, add 2 tablespoons of all-purpose flour to the dough, mixing very well.

Test bake another cookie if necessary, continue adding flour 2 tablespoons at a time and test baking until dough has the desired consistency (1 or 2 tests will usually be adequate). Then shape the balance of the dough on greased and flour-dusted baking sheets.

Either make scant 1 tablespoon size mounds by forcing dough through a pastry bag without a tip (you will have to disengage the dough with your fingertips), or form the dough in scant 1 tablespoon size balls and flatten slightly onto baking sheets. Top each cookie with an almond or scatter with pine nuts, if you like.

Bake in a 350 degree oven for 18-25 minutes, or until lightly browned. Remove immediately from the pans with a spatula and cool on wire racks; handle the cookies carefully, for they will be soft and crush easily.

When cool and crisp, store the macaroons in airtight containers or freeze them. Makes about 30 cookies, each about 2 inches in diameter.