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Apricot Almond Macaroons

Russ Myers


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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20 Min
20 Min


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 large
egg whites


1Preheat oven to 325 F. Line baking sheets for Kosher for Passover (Reynold's) parchment paper. Sprinkle with 2 Tablespoons matzo cake meal.
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.
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

About Apricot Almond Macaroons

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Jewish
Dietary Needs: Kosher
Other Tag: Quick & Easy