Almond Lemon Macaroons Passover Almendrados Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Preheat the oven to 300 degrees, and line a baking sheet with parchment paper.
• Whip the egg whites to almost-stiff peaks in the bowl of an electric mixer. In another bowl, stir together the sugar, ground almonds, and almond extract. Fold the sugar-and-almond mixture gently into the egg whites in three batches.
• Drop teaspoons of the batter onto the baking sheet, and bake for about 15 minutes, or until just dry.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats. Combine sugar and almonds in food processor fitted with metal blade. Process 3 minutes to grind into a fine powder. If mixture is sticking, scrape down sides of bowl. Add starch and process 1 minute more.
• In another bowl or a mixer, whip egg whites, salt and extract together at medium-high speed until stiff peaks form. Working in 3 additions, fold almond mixture into egg whites, turning over and over until incorporated. Batter will be sticky and thick. Set aside to rest 20 minutes.
• Spoon batter by tablespoons onto prepared pans; cookies will spread to about 3-inch rounds, so leave plenty of room. Bake 1 sheet at a time until cookies are puffed, golden and shiny, 18 to 20 minutes. As soon as cookies come out of oven, remove paper (with cookies on it) from baking sheet. Let cookies cool completely before removing from paper; use a thin metal spatula or knife blade if cookies stick.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
• In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
• Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
• Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
• To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

Steps:

• Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
• In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Combine all the ingredients, except for the egg whites.
• Stir in the egg whites.
• The dough will be like thick, wet sand.
• Roll into one inch balls.
• Place on a greased (or foil lined, or parchment paper lined) cookie sheet and flatten slightly.
• Press an almond sliver into each cookie.
• Bake at 350°F.
• for 15-20 minutes, until dry and lightly brown.

Steps:

• Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds.
• Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.
• Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each.
• Transfer the baking sheets to the oven and cook for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.

Steps:

• Beat egg yolks well.
• Add sugar, and beat until mixture is lemon colored.
• Add the ground almonds and mix thoroughly.
• Chill for one hour in the refrigerator.
• Preheat oven to 350 F (180 C).
• Take small pieces of the mixture and shape into small balls.
• (I used a melon baller, for a 5/8-3/4" diameter cookie).
• Place the macaroons on a greased baking sheet, 1 inch apart.
• Top with half an almond.
• Bake in the oven for 10 minutes.
• Notes: These cookies spread.
• I have made up to a triple batch with good results.
• Be careful if using a food processor to powder the almonds.
• They seem to turn the nuts into almond butter, rather than a flour-like consistency.