ALMOND MACAROONS RECIPES

Name: Almendrados (Almond-Lemon Macaroons)
Total time: 35 min
Yield: About 30 cookies
Ingredients: 2 cups whole blanched almonds, plus about 30 almonds for decoration; 1 cup granulated sugar; 1 large egg; Finely grated zest of 1 lemon

ALMENDRADOS (ALMOND-LEMON MACAROONS) RECIPE - NYT COO…

Almendrados (Almond-Lemon Macaroons) Recipe - NYT Coo… image

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

Total Time 35 minutes

Yield About 30 cookies

Number Of Ingredients 4

Ingredients

2 cups whole blanched almonds, plus about 30 almonds for decoration
1 cup granulated sugar
1 large egg
Finely grated zest of 1 lemon

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//schema.org, Calories 29, UnsaturatedFatContent 0 grams, CarbohydrateContent 7 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 2 milligrams, SugarContent 7 grams, TransFatContent 0 grams

CHEWY COCONUT MACAROONS RECIPE: HOW TO MAKE IT

Chewy Coconut Macaroons Recipe: How to Make It image

These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! —Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 32 cookies.

Number Of Ingredients 5

Ingredients

2-1/2 cups sweetened shredded coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat-free sweetened condensed milk
1-1/2 teaspoons almond extract

Steps:

In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 83 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 41mg sodium, CarbohydrateContent 13g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1 starch

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