Recipe by Bayhill
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.
Top Review by UmmBinat
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.
- 4 cups ground almonds (1-1/2 lbs.)
- 1 3⁄8 cups granulated sugar
- lemon zest, grated (peel of 1 lemon)
- 2 large eggs, slightly beaten
- all-purpose flour
- 1 cup water
- 2 teaspoons orange juice or 2 teaspoons orange-flavored liqueur
- 2 cups powdered sugar
Directions See How It's Made
- 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.