apricot almond macaroons
(1 rating)
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.
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(1 rating)
yield
16 COOKIES
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For apricot almond macaroons
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2 Tbspmatzo cake meal
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3/4 cwhole blanched almonds
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3/4 cmatzo cake meal
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3/4 cpaskez kosher for passover sugar
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1/2 cdried apricots
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1 tspfreshly grated orange peel
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1/4 tspalmond extract
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3 lgegg whites
How To Make apricot almond macaroons
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1Preheat oven to 325 F. Line baking sheets for Kosher for Passover (Reynold's) parchment paper. Sprinkle with 2 Tablespoons matzo cake meal.
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2In 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.
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3Mixture 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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