Prep 1 hr
Cook 50 mins
Posted for the Zaar World Tour 2006-Algeria. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet, but they sound delicious.
- Preheat oven to 350ºF. In a large bowl, combine almonds, 1-1/4 cup of the granulated sugar and lemon peel. Beat in eggs.
- Divide almond mixture in half. Dust your hands with flour. With floured hands, shape each half of almond mixture into a roll, 1-1/2 inches in diameter. Cut each roll into 18 slices. With floured hands, shape each slice into a ball; sprinkle with flour.
- Place balls on an ungreased baking sheet; bake 15 minutes, or until lightly browned. Cool on a rack.
- In a small saucepan, combine remaining 1/8 cup granulated sugar and water. Bring to a boil, stirring constantly. Boil until syrup forms, 15 to 20 minutes; do NOT let syrup brown. Pour syrup into a shallow bowl. Cool, then stir in orange juice or liqueur. Dip baked macaroons into syrup, then roll in powdered sugar; set aside to dry.
Very sweet. That is what pulled it down a star as we found them too sweet. I used orange blossom water and it gave a wonderful North African flavour. I made these gluten free as well using a rice flour mix that was 1 cup white rice flour to 1/2 tapioca starch. I used blanched almonds and to be corn free I made my own powdered sugar in a coffee grinder which worked wonderfully. I wont make these again as they are too sweet for us.
*Reviewed for Whine and Cheese Gangs visit to the Middle East ZWT6* Delicious. I love baked goods with almond meal and these were terrific. I used a fine white rice flour to make these suitable for my gluten-free diet. I think you could easily not use any flour if you use damp hands. So easy to make. 15 minutes prep time and I made the syrup while the macaroons were in the oven. All done from start to finish in much less time than allowed for this recipe. I used the orange liquer option. Photo also to be posted
I love almonds so this was a treat to make. I baked the cookies about 17 minutes, it was hard to tell if they were done by the color on top,they are golden on the bottom but the centers are soft. This is a very sweet cookie that would be perfect with coffee or tea. I seperated the syrup and tried some with Triple Sec and some with Amaretto, which I greatly prefered. I think just using orgeat syrup would taste about the same with less work. My one concern was no measurement for the lemon zest, I had cut the recipe to 2/3 and used half of a small lemon and would use a little less next time. Reviewed for ZWT3