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Almond Macaroons
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Cook time includes refrigeration. For best results, bake each cookie sheet separately, increasing cook time to 20 minutes.

Serves: Up to 2 dozen

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Sephardic Parve Dessert

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Ingredients

3 cups (12 ounces/340 grams) slivered or whole blanched almonds
1-1/2 cups (10.5 ounces /300 grams) granulated sugar
1 teaspoon almond extract
3 large (1/3 cup plus 1 tablespoon) egg whites, beaten until foamy
About 36 whole almonds
Confectioners' sugar

Directions

  1. Line with parchment paper or grease 2 large baking sheets. (Macaroons spread more on a greased baking sheet.)
  2. In a food processor fitted with a metal blade, process together almonds and sugar until finely ground. Add egg whites and flavored water or almond extract and process until mixture forms a paste. Refrigerate until firm enough to shape (at least 30 minutes).
  3. With moistened hands, form about 2 tablespoons of nut mixture into 1" balls and place on prepared trays, leaving 1-1/2" between cookies. Press a whole almond into center of each cookie.
  4. Bake until lightly browned (About 10 minutes).
  5. Sprinkle with confectioners' sugar. Let cool on parchment paper or transfer to a rack to cool.

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