Almond-Apricot Macaroons Recipe Source: © Cooking Light Magazine 16 servings (serving size: 1 macaroon) RECIPE INGREDIENTS 2 tablespoons matzo cake meal 3/4 cup whole blanched almonds 3/4 cup matzo cake meal 3/4 cup sugar 1/2 cup dried apricots, 1 teaspoon grated orange rind 1/4 teaspoon almond extract 3 large egg whites RECIPE METHOD Preheat oven to 325 degrees F. Line a baking sheet with parchment paper, and sprinkle with 2 tablespoons matzo cake meal. Place the almonds in a food processor; pulse 3 to 4 times or until coarsely chopped. Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3 to 4 times or just until combined. (Mixture will be sticky.) Using hands dusted with matzo cake meal, divide dough into 16 portions. Roll each portion into a ball; pinch tops to form a pear shape. Place on prepared baking sheet. Bake at 325 degrees F for 20 minutes or until lightly browned. Cool on a wire rack. Recipe reprinted by permission of © Cooking Light Magazine.
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