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Nutrition Facts
Serving Size 1 cookies 19g Recipe makes 30 cookies) The following items or measurements are not included below: 1 lemons, zest of
Calories 92
Calories from Fat 52		(56%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 9mg		0%
Potassium 79mg		2%
Total Carbohydrate 8.9g		2%
	Dietary Fiber 1.2g	4%
	Sugars 7.2g
Protein 2.6g		5%
how is this calculated?

Almond-Lemon Macaroons (Passover Almendrados)

Recipe #363393 | 23 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Mar 29, 2009

These delicious and easy to prepare macaroons were printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery" by Ana Bensadón. The dough require overnight refrigeration.

30 cookies (change servings and units)

Ingredients

2 cups whole blanched almonds
30 almonds, for decoration
1 cup granulated sugar
1 large egg
1 finely grated lemon, zest of

Directions

1
Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
2
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
3
Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
4
Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.