Almond-Lemon Macaroons (Almendrados) - Passover
Judy Bolton
Adapted from "Dulce lo Vivas," by Ana Bensadón (Ediciones Martínez Roca)
Time: 35 minutes, plus 12 hours refrigeration
2 cups whole blanched almonds, plus about 30 almonds for decoration
1 cup granulated sugar
1 large egg
Finely grated zest of 1 lemon
Using a food processor equipped with a metal blade, grind 2 cups almonds
very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make
a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at
least 12 hours. Preheat oven to 350 degrees. Line a baking sheet with
parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a
small bowl.
Pinching off pieces of dough about the size of a walnut, roll them first
into balls, then into sugar. Gently press an almond point first into top
of each cookie, so that half the almond can be seen. Arrange cookies one
inch apart on baking sheet.
Bake until cookies have barest hint of color but still remain soft, 8 to
10 minutes. (Cookies must be soft when removed from oven to avoid excess
hardening when they cool.) Cool completely, and store in an airtight
container.
Yield: About 30 cookies.
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