Title: Almond paste macaroons
 Categories: None
      Yield: 60 Servings
 
           Almond paste:
      2 c  Blanched almonds
  1 1/2 c  Powdered sugar -- sifted
    1/4 c  Egg whites -- unbeaten
      2 ts Almond extract
           Cookies:
      1    Recipe
      2 c  Sugar
    1/4 ts Salt
      4 tb Cake flour -- sifted
    2/3 c  Powdered sugar -- sifted
    2/3 c  Egg whites -- unbeaten
           Almond paste -- above
 
  For the Almond Paste, grind the almonds through the finest blade of a
  food chopper.  Then grind twice again. Mix in the powdered sugar.
  Blend in the egg whites and almond extract. Mold into a ball. Place
  in a tightly covered container and refrigerate for at least 4 days to
  age. Makes 1 pound. Preheat oven to 325 degrees.  Soften the almond
  paste with your hands and work in the sugar, salt, flour, powdered
  sugar and egg whites. Drop by teaspoonfuls 2 inches apart onto
  ungreased wrapping paper placed on cookie sheets.  Pat the tops
  lightly with fingers dipped in cold water. Bake for 18 to 20 minutes,
  or until set and delicately browned. Remove from the paper.