Moroccan Almond Macaroons

by angel

Prep time: 0:30 Overall time: 0:50

Servings: 24 servings

INGREDIENTS

Ingredients~~

150 g. icing sugar (confectioners sugar)
1 egg, beaten
225g. almonds
2 teaspoons grated lemon rind
1 teaspoon imitation vanilla essence
¼ teaspoon ground cinnamon
extra sugar for arnish

INSTRUCTIONS

Preheat oven to 180ºC/350ºF. In a large mixing bowl combine icing sugar and beaten egg; beat until mixture is white. In another bowl combine ground almonds, vanilla essence, cinnamon and lemon rind; gradually beat into the egg and sugar mixture. Knead dough in bowl until pliable, about 5 minutes. Cover with a tea-towel and leave to mature for 15 minutes.

On a slightly floured work surface, roll out dough to a long, thin sausage shape, about 4 cm. (1½ inches). Cut into 24 segments, then roll each segment into an even-sized ball. Lightly oil the palms of your hands and flatten each dough-ball into rounds about ½-inch in diameter.

Place cookies on a baking tray, giving them plenty of room to spread while baking, and sprinkle with the extra icing sugar. Bake for 15-20 miutes or until golden. Cool on a wire rack. Store in an airtight container.

CHEF COMMENTS

No comments are available.

Tagged: cookies, desserts, macaroons add tags

Have you made it? What'd you think?

Log in to review this recipe.