DirectionsPreheat oven to 350F.
and lightly butter a baking sheet.
In a food processor pulse 1 cup almonds with granulated sugar until ground fine.
Add egg white, almond extract, and a pinch salt and pulse until combined.
Roll mixture into 16 balls, about 1 inch in diameter, and arrange about 2 inches apart on baking sheet.
Slightly flatten balls and dust lightly with confectioners' sugar.
Gently press 1 almond into each cookie.
Bake macaroons in middle of oven 10 minutes, or until pale golden.
Transfer macaroons to a rack and cool completely.
Macaroons keep 4 days in an airtight container at room temperature.