Wednesday, April 8, 2009

Almond-Apricot Macaroons

16 servings (serving size: 1 macaroon)
* 2 tablespoons matzo cake meal
* 3/4 cup whole blanched almonds
* 3/4 cup matzo cake meal
* 3/4 cup sugar
* 1/2 cup chopped dried apricots
* 1 teaspoon grated orange rind
* 1/4 teaspoon almond extract
* 3 large egg whites

Preheat oven to 325°.

Line a baking sheet with parchment paper, and sprinkle with 2 tablespoons matzo cake meal.

Place the almonds in a food processor; pulse 3 to 4 times or until coarsely chopped.

Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3 to 4 times or just until combined. (Mixture will be sticky.)

Using hands dusted with matzo cake meal, divide dough into 16 portions. Roll each portion into a ball; pinch tops to form a pear shape. Place on prepared baking sheet. Bake at 325° for 20 minutes or until lightly browned. Cool on a wire rack.

Nutritional Information
Calories: 117 (27% from fat)
Fat: 3.5g (sat 0.3g,mono 2.2g,poly 0.8g)
Protein: 3g
Carbohydrate: 19.8g
Fiber: 1.4g
Cholesterol: 0.0mg
Iron: 0.6mg
Sodium: 13mg
Calcium: 18mg
recipes by:Cooking Light
photo:Randy Mayor; Lydia DeGaris-Pursell


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