Beat egg yolks well.
Add sugar, and beat until mixture is lemon colored.
Add the ground almonds and mix thoroughly.
Chill for one hour in the refrigerator.
Preheat oven to 350 F (180 C).
Take small pieces of the mixture and shape into small balls.
(I used a melon baller, for a 5/8-3/4" diameter cookie).
Place the macaroons on a greased baking sheet, 1 inch apart.
Top with half an almond.
Bake in the oven for 10 minutes.
Notes: These cookies spread.
I have made up to a triple batch with good results.
Be careful if using a food processor to powder the almonds.
They seem to turn the nuts into almond butter, rather than a flour-like consistency.
