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Almond-Lemon Macaroons (Passover Almendrados)
At a Glance
- Prep
- 20 minutes
- Cook
- 10 minutes
- Total
- 23 min
- Yield
- 30.00 cookies
Categories
- Dessert
Cuisine
- Mediterranean
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Gluten-free
Allergens
- Possible Nuts — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 30. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Almond-Lemon Macaroons (Passover Almendrados) brings together 2 cups whole blanched almonds, 30 almonds, for decoration, 1 cup granulated sugar in a practical dish for home cooking. It takes about 23 min to prepare and cook. It makes approximately 30 servings.
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Ingredients
- 2 cups whole blanched almonds
- 30 almonds, for decoration
- 1 cup granulated sugar
- 1 large egg
- 1 finely grated lemon, zest of
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Instructions
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.
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