4 ounces almonds
1/4 cup sugar
1 egg white

This recipe is my own, so let's just call them "home style macaroons". Macaroons in the U.S. are with coconut and in Europe they are without coconut, so this is closer to the European version, but a bit chunkier.

Grind most of the almonds in a food processor for about two minutes. Add a 1/4 cup of sugar, one egg white, and a splash of milk and mix. Add the rest of the almonds to the dough and mix in food processor for about 10 seconds so that there are still almond chunks.

Make about 5 irregularly shaped balls of dough and place them on a lightly buttered baking sheet. Bake on 375 degrees until brown, about 10-15 minutes.