Saturday, December 12, 2009


A Spanish version of macaroons. These cookies will still be moist when done. They will harden as they cool.

makes 2 dozen

1-1/3 cups blanched almonds, ground
⅔ cups powdered sugar
2 egg whites
pinch of salt
10 blanched almonds; split lengthwise in two; for garnish

Preheat oven to 400F. Lightly grease cookie sheets or line with parchment paper. Sift powdered sugar. Mix in salt and ground almonds. Beat egg white to a stiff peak. Fold in almond/sugar mixture. Drop small spoonfuls on to cookie sheets about 2" apart. Sprinkle each cookie with chopped almonds. Bake 10-12 minutes or until lightly browned. Transfer to wire racks to cool.

Kiley-May from the US says: This cookie was simple enough to make once I figured out that the almonds had to be FINELY chopped meaning you have to use a food processor. My Spanish teacher loved them however, considering that they are authentic from Spain. They are light and simple and you can make them by hand quickly. Thanks for the recipe!