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Jewish Almond Macaroons

Ingredients

 

How to make

 

  1. Preheat the oven to 160oC.
  2. Line a baking tin with silicone or rice paper.
  3. Process the almonds, sugar and salt in a food processor until finely ground.
  4. Add the Steenbergs natural almond extract and egg white and pulse-process until the mixture forms a damp paste.
  5. Dampen your hands and form the mixture into small balls.  Space a good 2-3cm apart on the baking tray.  Press a large almond sliver onto the centre of each macaroon.
  6. Bake until lightly coloured, about 20 minutes.  Cool on a wire rack and dust, if wished, with icing sugar.
  7. Store in an airtight container.

Adapted from Clarissa Hyman's Book "The Jewish Kitchen"

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