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    You are in: Home / Recipes / Almond-Lemon Macaroons (Passover Almendrados) Recipe
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    Almond-Lemon Macaroons (Passover Almendrados)

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    15 mins

    8 mins

    blucoat's Note:

    These delicious and easy to prepare macaroons were printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. The dough require overnight refrigeration.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

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    Nutritional Facts for Almond-Lemon Macaroons (Passover Almendrados)

    Serving Size: 1 (583 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 92.8
     
    Calories from Fat 52
    56%
    Total Fat 5.8 g
    8%
    Saturated Fat 0.4 g
    2%
    Cholesterol 7.0 mg
    2%
    Sodium 9.8 mg
    0%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 1.1 g
    4%
    Sugars 7.2 g
    28%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    lemons, zest of

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