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Jewish Almond Macaroon Recipe

Jewish Almond Macaroon Recipe
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Ingredients

For the recipe:
  • 175g Organic ground almonds
  • 125g caster sugar
  • Pinch sea salt
  • 1 tsp Steenbergs natural almond extract
  • 1 Egg white
  • Almond slivers, to decorate (optional)
  • Icing sugar for dusting (optional)

Ground almond biscuits that can be left plain or decorated with whole or slithered almonds then dusted with icing sugar to make them extra special

Method

01
Preheat the oven to 160oC.
02
Line a baking tin with silicone or rice paper.
03
Process the almonds, sugar and salt in a food processor until finely ground.
04
Add the Steenbergs natural almond extract and egg white and pulse-process until the mixture forms a damp paste.
05
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.
06
Bake until lightly coloured, about 20 minutes. Cool on a wire rack and dust, if wished, with icing sugar.
07
Store in an airtight container.
08
Adapted from Clarissa Hyman's Book "The Jewish Kitchen"