Ingredients:
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
Instructions:
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