This recipe is so easy. It is unbelievably easy. And it tastes AWESOME. Severe overuse of that word but I swear it's true. Do you know those almond macaroons you get at the supermarket or at the chainstore bakeries? Or at the occasional artisan market stall. *snorts* I love these. My sister loves them more. We're not talking french macarons and if you're not a fan of those, these are definitely not the same as the guy at work hates those and loves these. These are, in the shop bought form, large round cookies stuck to rice paper, delightfully chewy, with a fat almond stuck in the top. If you made these a bit bigger, you'd get that. Anyway, my recipe came from Alldessertrecipes.com based on a google and ignoring any that forgot to tell me how many eggs I needed. Technically these make 12 if you make a decent size. I made 18 and they were reasonable hershey kiss cookies sized. They don't spread too much either, easily just larger by 1cm in diameter max after. Ing