Moroccan Almond Macaroons
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Time
prep 0:30
total 0:50
Ingredients
| 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 |
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Instructions
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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