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Apricot Almond Macaroons

in Diana's Recipe Book

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Servings: 16
Make a few batches of these marvelous cookies for Passover. A lovely treat to have on hand when friends or family drop by for a visit during the holiday.

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

Preheat oven to 325 degrees F/160 degrees C. 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 in preheated oven for 20 minutes or until lightly browned. Cool on a wire rack.

Makes 16 macaroons.

Date: March 14, 2006

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