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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2008
Ingredients
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
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
Almond-Apricot Macaroons
Preparation
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)
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)