ALMOND-LEMON MACAROONS (ALMENDRADOS)
Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar. They are left out to dry for a day before baking. (In the recipe given here, I've called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly. But with the cookbook author Ana Benarroch de Bensadón's method it kept its shape perfectly.
Provided by Joan Nathan
Categories dessert
Time 35m
Yield About 30 cookies
Number Of Ingredients 4
Steps:
- Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
- Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
- Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 7 grams, TransFat 0 grams
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Shahriyar Ahmed
[email protected]These macaroons are the perfect way to end a meal.
Heba Atif
[email protected]I would definitely recommend this recipe to anyone who loves macaroons.
Sammar Shazad2
[email protected]These macaroons are a bit pricey, but they're worth every penny.
Eduardo Gonzalez
[email protected]I'm so glad I found this recipe. These macaroons are amazing!
A বাউল R গান T
[email protected]These macaroons are the perfect gift for friends and family. They're sure to be a hit.
Irene Cobbinah
[email protected]I love the way these macaroons look. They're so delicate and elegant.
Export TheGeek
[email protected]These macaroons are the perfect treat for any occasion. They're easy to make and they always turn out delicious.
Xudip Crestha
[email protected]Overall, I thought these macaroons were just okay. They weren't as flavorful as I was hoping for.
ahmed wagdy
[email protected]These macaroons are a bit dry. I think I might have baked them for too long.
Mesi Teka
[email protected]I had some trouble getting the macaroons to hold their shape. I think I might have over-mixed the batter.
Rotna Begum
[email protected]These macaroons are a bit too sweet for my taste. I would reduce the amount of sugar in the recipe next time.
Marita Hounlessodji
[email protected]I've tried several different macaroon recipes, but this is by far my favorite. The macaroons are always light and fluffy, and the almond and lemon flavors are perfect.
Tiffany Dawkins
[email protected]These macaroons are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they always impress my guests.
Isabel Jen
[email protected]I love the almond and lemon flavors in these macaroons. They're the perfect balance of sweet and tart.
Laura Perez-Bernal
[email protected]These macaroons are so easy to make, even for a beginner baker like me. They're also gluten-free, which is a bonus.
GRACE EHI
[email protected]I've made these macaroons several times now and they always turn out perfect. They're the perfect combination of chewy and crunchy.
Brother Amans
[email protected]These macaroons were a hit at my last party! They're so easy to make and they taste delicious.