Figgy Almond Macaroons

Ingredients

• 1 1/2 cups (170 grams) powdered sugar, extra for dusting.
• 2 cups (170 grams) fine almond flour (I use Bob’s super-fine almond flour, which is blanched) or 1 rounded cup (170 grams) whole blanched almonds
• 1 teaspoon aniseed, slightly crushed with a rolling pin
• 1 cup (170 grams) lightly packed moist whole dried Mission or golden figs, chopped into pieces about the size of large raisins
• 3 large egg whites, cold or at room temperature
• 3/8 teaspoon cream of tartar
• 1 1/2 teaspoons pure almond extract
• 1/8 teaspoon salt
• 1/3 cup (66 grams) granulated sugar
• Powdered sugar, for serving (optional)

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