Marunchinos: Sephardic Almond Macaroons
Gil Mark's The World of Jewish Cooking, page 334
Ingredients
3 cups finely ground blanched almonds (1 pound)
1 1/4 c sugar
3 large egg whites
1 tsp almond extract or orange‐blossom water*
Directions
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Preheat oven to 325. Grease and flour 2 large baking sheets.
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Grind almonds and sugar together. Stir in egg whites and extract to form paste.
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Drop by heaping teaspoons onto sheet; leave 1½ inches between cookies. Top with slivered almond.
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Bake until lightly browned (10–15 minutes)
*Can substitute ½ to ¾ tsp ground cardamom for the almond extract/orange blossom water.