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Soft and slightly chewy, these rich Sephardi macaroons are particularly
popular at Pesach. Iraqi Jews use ground cardamom and/or rosewater instead of
the almond extract.
Ingredients
175g/6oz ground almonds (whole, freshly ground nuts give the best flavour)
125g/4½oz caster sugar
pinch of salt
1 tsp almond extract
1 egg white, whipped until foamy
almond slivers, to decorate (optional)
icing sugar, for dusting (optional)
Method
1. Preheat the oven to 160C/325F/Gas 3.
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 almond extract and the egg white and pulse-process until the mixture
forms a firm paste.
5. Dampen your hands and form the mixture into small balls. Space a good
2-3cm/1in 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. |
