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LOCATION: Recipes >> Cookies Bar >> Almond Macaroon

Print this Recipe    Almond Macaroon

Almond Macaroon Slices (12)

7.5 oz (1.5 c) blanched almonds
1/3 c sugar
2 egg whites
1/3 c apricot preserves
sliced almonds (not blanched)

Line cookie sheet with paper.

Process almonds and sugar until fine and powdery. Add 1 egg white.
Beat, and add additional egg white slowly until a paste that holds
together (may not need all of it).

Turn out onto floured surface, form a ball, turn to flour all sides.
Form 11" long cylinder. Put on sheet, brush off excess flour.
Dip finger in water, press trench into dough, don't cut thru ends.
Stand uncovered overnight.

Stir preserves well. Place in trench, top with sliced almonds.

Bake 25 to 28 minutes at 350F, or until macaroon is lightly colored
and preserves start to bubble. Cool, sprinkle confectioners sugar.
cut into slices on angle.

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