Prep 10 mins
Cook 25 mins
These are some of the most delicious cookies I have ever tasted. I like to peel the orange zest with my Microplane zester, which gives me a nice, powdery zest, but you can use a potato peeler and cut strips as well, since it will all get mixed up with the sugar in the food processor.
- 1 cup granulated sugar
- 1⁄2 cup unsifted confectioners' sugar
- 1 orange, zest of
- 1⁄8 teaspoon salt
- 1 (7 ounce) package almond paste, diced
- 3 large egg whites
- Place the oven rack in the lowest position possible in your oven.
- Preheat the oven to 300°F.
- Line two baking sheets with parchment paper.
- Place the sugar, confectioners' sugar, orange zest and salt in the bowl of a food processor together with the steel knife.
- Grind the zest very find with the sugar.
- This will usually take 3 20-second whirls of the processor.
- Scrape the work bowl with a spatula in between whirls and stir up the sugar mixture.
- Scatter the diced almond paste evenly over the sugar mixture and give the processor about two more 10 seconds whirls.
- The texture should be like coarse meal.
- Again, scrape the work bowl in between whirls.
- Add the egg whites and mix with about two 5 second whirls.
- Don't forget to scrape the bowl at half-time.
- Remove the steel knife and set aside.
- Working directly from the food processor bowl, scoop up the dough in rounded 1/2 teaspoonfuls and drop onto the parchment lined baking sheets.
- Space the cookies about 2 inches apart, these babies really spread as they bake.
- Bake the cookies, one sheet at a time, until lightly browned and crackly on top, about 20-25 minutes.
- Remove the cookies together with the parchment paper to a wire rack to cool.
- To remove the cooled cookies from the paper, loosen them carefully around the edges with a spatula, using short strokes.
- These are not brittle cookies, and you should get the hang of it soon enough.
- You can layer the macaroons between sheets of wax paper in an airtight Tupperware, and store them in a cool, dry spot.
These are so, so good! I also love that the prep takes place almost entirely in the food processor...so easy! Thanks for sharing this recipe; I am certain I will be making these often.
I can't believe I forgot to review this! I first baked these for my temple for Rosh Hashanah last year and they were a hit (once I managed to get them out of the house!) When I catered Passover, I baked them in the bottom of muffin tins and then used that for crusts for mini cheesecakes. Those went over really well too! The batter does spread though, I was worried when I first made them because I didn't expect it. I can't wait to try these with lemon zest too
These cookies taste very much like the little Italian Amaretti cookies, with the addition of a very very subtle orange flavor. The cookies bake into a flat disc and they are airy and crisp, much like a meringue. I love Amaretti cookies so I found these cookies to be very enjoyable - in fact, I'm on my 4th one with a cup of coffee. Yummm.