Almond Macaroons for Passover
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
Adapted by Judy Sobel
List of Ingredients
7 oz. almond paste
6 oz slivered almonds
1 ¼ cups sugar
3 egg whites from large eggs
1 tsp Amaretto (optional)
1 tsp almond extract Recipe
Preheat oven to 325 degrees
Place almonds in bowl of food processor and chop roughly.
Add the sugar and continue to process until almonds are finely ground.
Crumble in the almond paste and process until you have a uniform mixture-maybe 1 /2 to one minute
Add eggwhites (Amaretto and extract).
Process until dough is smooth and starts to form a ball at the edge of the blade.
Remove from processor and allow mix to stand for about 20 minutes.
Drop level TBS onto parchment covered cookie sheet leaving about 1 ½ " between each cookie.
Or roll into a ball and press a toasted almond into the
top.
You can even roll balls in pine nuts before baking.
Bake 20-25 minutes rotating cookie sheets from top to bottom and side to side.
Cookies should be golden on top.
Don't overbake as they will harden upon standing.
Remove from oven and allow to cool completely on the parchment paper.
To make removal easier, scrape off with a thin spatula or knife.
Once cookies have cooled they can be stored at room temperature air tight for 4 days or frozen for 3 months.
Makes about 3 dozen
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