Last year I shared my Coconut Almond Macaroons, one of my favorite traditional cookies for Passover. If you're worried about the saturated fat being too high, or you're just not a fan of coconut, this Almond Lemon variation is a crunchy alternative. These macaroons are made with ground almonds so they're full of protein and healthy fat.
To see my recipe read more.
Almond Macaroons for Passover or Anytime
Recipe from an old friend
Recipe from an old friend
Ingredients
2 cups unblanched almonds
1/2 cup Sucanat or sugar
1 tsp almond extract (omit if observing Passover)
Pinch of salt
1/2 tsp grated fresh lemon rind
3 egg whites
Directions
- Preheat oven to 350° F.
- Grind the almonds in a food processor.
- Mix in the Sucanat, almond extract, salt, and lemon rind. Then stir in the egg whites. The dough will be thick, like wet sand.
- Bake for 15 to 20 minutes, until dry and lightly brown on top.
Use a spoon to place one inch balls on a greased pan.
Yield: Makes 24 cookies
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Isabella Oliver
WHOA this looks so good. must try!
1wow...this looks really yum..and soo easy!! printed out and in my folder for this one!!
2Those look yummy!
3Would the flax seed & water egg substitute work for this or the other macaroon recipes? Because these sound delish but I have eggs.
4That looks delicious!! I'm with Divinedebris - would flaxseed and water work? I never know what to do with yolkes, apart from lemon curd which kills the healthy macaroons..
5I am so making these! Thanks, Fit!
6This looks fantastic! I'm going to make them this week!!
7I just made the coconut almond macaroons from last year that are linked in this post, and they are so simple and taste AMAZING! Once I buy some more almonds I think I'll give these a go too. Thanks for the recipes!
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