1	Cup + 16	Whole almonds (preferably blanched)
3/4	Cup	Granulated sugar
1	Large	Egg white
1/4	Tsp.	Almond extract
		Confectioners' sugar for dusting

Preheat oven to 350° and lightly butter a baking sheet. In a food processor, pulse 1 cup of the almonds with granulated sugar until finely ground. Add the egg white, almond extract and a pinch of salt and pulse until combined. Roll dough 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 cookies to a rack and cool completely.

NOTE: Macaroons keep 4 days in an airtight container at room temperature.