Yes, I'm Catholic but I enjoy making and eating Jewish food! My favorite cookbook is one with recipes and history of Jewish holidays. This is a light, nonfat cookie that goes great with iced tea or hot coffee. What better time to share it than at Easter/Passover time!
passover almond macaroons
Barbara M. Barthelette
2 ½ cups toasted almonds
2 1/4 cups granulated sugar
5 egg whites
1/4 teaspoon almond extract
Preheat oven to 350 degrees. Grind the almonds very fine in a food processor or other grinder.
Place almonds in bowl. Add the sugar and egg whites, one at a time, blending by hand until a thick paste is formed. Add the almond extract and refrigerate for ten minutes.
Take pieces of the dough, the size of a walnut, and form into balls. Place on lightly greased cookie sheet. Bake 15 to 20 minutes or until the cookies rise and brown a little. Cool slightly before removing from baking sheet.
No comments:
Post a Comment