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apricot almond macaroons

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

For your Passover Celebration A Kosher recipe Apricots are thought to be native of Armenia, from where they were brought to regions along the Silk Road, and it's been cultivated there since times so ancient they even precede the first writings. In India, the first apricot cultivations date back to 3000 B. C.

(1 rating)
yield 16 COOKIES
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For apricot almond macaroons

  • 2 Tbsp
    matzo cake meal
  • 3/4 c
    whole blanched almonds
  • 3/4 c
    matzo cake meal
  • 3/4 c
    paskez kosher for passover sugar
  • 1/2 c
    dried apricots
  • 1 tsp
    freshly grated orange peel
  • 1/4 tsp
    almond extract
  • 3 lg
    egg whites

How To Make apricot almond macaroons

  • 1
    Preheat oven to 325 F. Line baking sheets for Kosher for Passover (Reynold's) parchment paper. Sprinkle with 2 Tablespoons matzo cake meal.
  • 2
    In a food processor, pulse blanched almonds 3 to 4 times, or until coarsely chopped. Spoon matzo cake meal, sugar, dried apricots, orange zest, almond extract and egg whites into processor. Pulse 3 to 4 times or until just combined.
  • 3
    Mixture will be sticky. Dust hands with cake meal. Divide dough into 16 portions. Roll into balls pinching tops to make small peaks. Place on prepared baking sheets. Bake 20 minutes or until lightly browned. Cool completely on wire racks
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