3 Reviews

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.

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UmmBinat August 30, 2010

*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

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**Jubes** June 13, 2010

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

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momaphet June 13, 2007
Almond Macaroons (Makroul El Louse)