This wonderful recipe comes from Renee Van Hoy. Please visit Renee's Tea Part for more fabulous ideas.
Soft and chewy, like a French macaroon, these can be made anytime for tea or dessert, and with the substitution of matzo cake flour, they can be made for Passover. These keep beautifully and are fast to make.
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Ingredients:
- 8 oz. almond paste
- 3/4 cup sugar
- 1-1/2 Tbsp. finely grated orange peel
- 1/4 tsp. almond extract
- 2 Tbsp. flour (or matzo cake flour)
- 2 large egg whites
Preparation:
In bowl of a mixer, break up the almond paste. Add the sugar, zest, extract, and flour, and mix together. Add the egg whites and beat until smooth. Scoop out into 1 inch balls (a melon baller makes fast work of this) and place onto a cookie sheet lined with parchment or a silicon baking mat.
Bake at 325 degrees for 17 minutes, until lightly puffed and browned on bottom edges. Cool a minute or two on the cookie sheet, then transfer to a rack. Makes about 3 dozen. Store between sheets of waxed paper or parch- ment in a sealed plastic container up to 1 week.
Copyright 2000 - 2002 by Renee Van Hoy, All Rights Reserved. Reprinted with permission.
