This recipe is courtesy of Jennifer Abadi and the JCC of Manhattan.
1 cup ground almonds (or 1-1/2 cups whole blanched almonds, finely ground in food processor)
1-1/4 cups pine nuts
6 tablespoons granulated sugar
1/2 cup confectioners’ sugar (made for Passover)
1 teaspoon orange blossom water (you can use rose water instead if you prefer or omit)
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
3 large egg whites
1. Preheat oven to 300˚ F.
2. Combine almonds (ground or whole) with pine nuts in a food processor until finely ground and well-combined.
3. Add granulated sugar and confectioners’ sugar and pulse together until a soft meal is formed.
4. Add orange blossom water, almond and vanilla extracts and egg whites and pulse mixture once again until a soft paste is formed.
5. Drop one heaping teaspoon at a time onto a well-greased cookie sheet, one inch apart. Decorate each mound of cookie dough with three or four pine nuts (do not press down the cookie dough.)
6. Bake the macaroons until a light golden brown on bottom and edges, around 15 to 17 minutes. Allow to cool slightly, then transfer with a metal spatula to a plate to cool completely. Store in airtight container in refrigerator or freezer up to one week.
Chef Instructor: Jennifer Abadi
Class Name: ‘A Night Different from All Others’ Syrian Passover Seder