You can buy Passover almond macaroons just about anywhere you can get matzo. For home bakers, they’re pretty simple to prepare. You need only four ingredients and a food processor. Begin with slivered almonds and pulse them with sugar until the almonds are very finely ground. Add almond extract (for the signature flavor) and egg whites, and the mixture will form a dough you can roll into balls. Top each with a few slivered almonds and bake them just until they begin to color. They look just as professionally made as the ones you buy. They taste much better.
|3½||cups slivered almonds|
|¼||teaspoon almond extract|
|2||tablespoons slivered almonds|
1. Set the oven at 400 degrees and set a rack near the top. Line 2 baking sheets lined with parchment paper.
2. In a food processor, pulse the 3½ cups almonds with the sugar until the almonds are very finely ground. Add the almond extract and egg whites. Pulse just until a dough begins to form. Transfer to a counter and shape into a log.
3. Divide the dough evenly into 24 pieces. Roll each into a 1½-inch ball. Place the balls on the baking sheets about 2 inches apart. Top each with a few of the slivered almonds for garnish, lightly pressing them into the dough so that they stick.
4. Bake on the top rack of the oven for 10 to 12 minutes or until the macaroons are just beginning to brown. Thy will still feel a bit soft and harden as they cool. Store in an airtight container. Karoline Boehm Goodnick