This is a recipe for almond macaroons. I decided to expand my usual Passover dessert menu this year and try something new, and these almond macaroons came out beyond delicious! They are made with almond paste and a bit of sugar.–even, my mom, who hates sweets, devoured them.
These delicious almond cookies are crunchy on the outside and chewy on the inside making it impossible to eat just one. Plus, they are flourless making them entirely kosher for passover and gluten-free. For those of you that are vegans, these cookies work for you as well. They are so delicious that they were gobbled up in my house right after we took the last video for these GIFs.
I do have to tell you guys one little bit of info–while baking the cookies take a different shape than going in the oven. Not to worry though, because they still taste just as delicious as macaroons of the more traditional shape. My advice? Double the quantities before baking, because everyone will want more.
Ok, now let’s get baking! You will need:
14 oz almond paste
1/2 tsp salt
1/2 cup sugar
1/4 cup powdered sugar
4-5 tbsp Disaronno, or an Amaretto liqueur
1. Break the almond paste into crumbles (use your hands) When you have the consistency of small pebbles add in the salt and sugar. Keep mixing the mixture with your hands.
2. Add in the Disaronno and continue mixing until you have a paste consistency and all the ingredients have been evenly incorporated.
3. Using a measured tablespoon, scoop the paste mixture and using your hands, roll it into a ball.
4. Sift the powdered sugar into a bowl and drop each ball into the bowl, making sure to coat the ball entirely in the powdered sugar. Continue in this order until all the paste is used.
6. Line a baking sheet with parchment paper and place the macaroons about 2-3 inches apart from each other. Use another baking sheet if you run out of space or bake in batches. Using a finger, make a hole in the middle of each macaroon.
7. Let the cookies dry for 30 minutes before baking, creating a crunchy outer shell. Preheat your oven to 400 degrees Fahrenheit.
8. Bake the almond macaroons for 10-12 minutes. Remove from the oven and let them cool for 5-10 minutes before serving. If serving the next day, after they have cooled, store them in an air tight container. Enjoy!