1 cup crumbled macaroons
1/2 cup potato starch
½ cup chopped toasted walnuts
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1 stick cold margarine, diced
4 Granny smith apples (Fuji will substitute)
4 teaspoons honey
Accompaniment: Pareve vanilla ice cream
In a bowl combine macaroons, potato starch, walnuts, brown sugar, cinnamon, and a pinch of nutmeg. Mix in margarine, rubbing mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Preheat oven to 350 degrees.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple. Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving. Serve with pareve vanilla ice cream.