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Almond Macaroons |
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Serves: 16
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Almond Macaroons recipe on the web!!
(Macaroon de Almendras)
Category: Cookies
Makes about 16 cookies
Macaroons made of coconut or almonds are found in bakeries all over Mexico.
_ cup slivered blanched almonds
___ cup sugar
_ tablespoon all-purpose flour
Pinch salt
_ large egg white
1/4 teaspoon pure almond or vanilla extract
Confectioners' sugar
__ whole almonds
1. Preheat the oven to 350°. Line a cookie sheet with parchment. In a food processor, grind the slivered almonds, sugar, flour, and salt until fine, 10 to 15 seconds. Add the egg white and extract. Blend until well mixed, 6 to 8 seconds. The dough will be a bit sticky.
2. Roll the dough into 16 balls about 1-inch in diameter, and arrange about 2 inches apart on the cookie sheet. Slightly flatten the balls. Dust lightly with confectioners' sugar. Press 1 almond into the top of each cookie. Bake 12 to 14 minutes, or until pale golden. Transfer to a rack. Cool completely. Keep the macaroons in an airtight container at room temperature 3 to 4 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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