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    Almond Apricot Macaroons


    Source of Recipe


    Cooking Light

    List of Ingredients




    2  tablespoons  matzo cake meal
    3/4  cup  whole blanched almonds
    3/4  cup  matzo cake meal
    3/4  cup  sugar
    1/2  cup  chopped dried apricots
    1  teaspoon  grated orange rind
    1/4  teaspoon  almond extract
    3  large egg whites

    Recipe



    Preheat oven to 325°. Line a baking sheet with parchment paper, and sprinkle with 2 tablespoons matzo cake meal. Place the almonds in a food processor; pulse 3 to 4 times or until coarsely chopped.

    Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3 to 4 times or just until combined. (Mixture will be sticky.)

    Using hands dusted with matzo cake meal, divide dough into 16 portions. Roll each portion into a ball; pinch tops to form a pear shape. Place on prepared baking sheet. Bake at 325° for 20 minutes or until lightly browned. Cool on a wire rack.

    Yield: 16 servings (serving size: 1 macaroon)

 

 

 

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