Preheat the oven to 350°F.

Place the ground almonds and sugar in a medium bowl. Using a whisk, beat the egg white and almond extract in a small bowl until frothy and beginning to hold its shape. Do not beat it into a hard meringue, but until just about the time you begin to get soft peaks.

Gradually beat the egg mixture into the ground almonds and sugar until the mixture becomes a fairly stiff paste. You may not need all the egg white. Make sure that you do not make the mixture too soft.

Drop the cookie mixture by the tablespoonful, 1 inch apart on a baking sheet that is lined with a non-stick liner or baking parchment. Flatten the mixture slightly with a fork dipped in water or to keep a smoother surface, use your fingers dipped in a bit of water. If you wish, gently press a pecan half into the center of the cookie.

Bake for 10-12 minutes at 350°F, or until just set, but still still soft inside. Do not allow the macaroons to go brown, as they should be fairly pale. Transfer the cookies to a wire rack and leave them to cool until they are firm before removing them from the baking sheet. Place them on a rack to let them cool completely. Store in an airtight container.

Makes 16-18 cookies, but the recipe can easily be doubled.

See more notes below.