Moroccan Almond Macaroons


prep 0:30       total 0:50


24 servings



5-1/3 oz. icing sugar (confectioners' sugar)
1 egg, beaten
7-7/8 oz. almonds
2 tsp. grated lemon rind
1 tsp. vanilla essence
1/4 tsp. ground cinnamon
Extra sugar for garnish


Preheat oven to 180ºC/350ºF. In a large mixing bowl combine icing sugar and beaten egg; beat until mixture is white. In another bowl combine ground almonds, vanilla essence, cinnamon and lemon rind; gradually beat into the egg and sugar mixture. Knead dough in bowl until pliable, about 5 minutes. Cover with a tea-towel and leave to mature for 15 minutes.

On a slightly floured work surface, roll out dough to a long, thin sausage shape, about 4 cm. (1½ inches). Cut into 24 segments, then roll each segment into an even-sized ball. Lightly oil the palms of your hands and flatten each dough-ball into rounds about ½-inch in diameter.

Place cookies on a baking tray, giving them plenty of room to spread while baking, and sprinkle with the extra icing sugar. Bake for 15-20 miutes or until golden. Cool on a wire rack. Store in an airtight container.

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