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Recipe: Almond Apricot Macaroons Passover
Similar Categories: Almond, Apricot, Macaroons, Passover
2 tablespoons matzo cake meal
3/4 cup whole blanched almonds
3/4 cup matzo cake meal
3/4 cup sugar
1/2 cup chopped dried apricots
1 teaspoon grated orange rind
1/4 teaspoon almond extract
3 large egg whites
Preheat oven to 325°.
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 at 325° for 20 minutes or until lightly browned. Cool on a wire rack.
Yield: 16 servings (serving size: 1 macaroon)
NUTRITION PER SERVING
CALORIES 117 (27% from fat); FAT 3.5g (sat 0.3g, mono 2.2g, poly 0.8g); PROTEIN 3g; CARB 19.8g; FIBER 1.4g; CHOL 0.0mg; IRON 0.6mg; SODIUM 13mg; CALC 18mg;
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