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Almond and Walnut Macaroons

Almond and Walnut Macaroons

I think most classic Passover macaroons are overly sweet to the point that the sweetness of the sugar masks the flavour of the nuts; this version is less sweet than the store bought ones…

  • 1 cup finely ground almonds
  • 1 cup finely ground walnuts
  • 2 egg whites
  • ½ cup icing sugar
  • Sliced almonds

Preheat the oven to 375F, line two cookie sheets with parchment paper. Place all the ingredients except for the sliced almonds in a large bowl and mix to form a thick paste. Refrigerate for half an hour and make little balls of the mixture using a cookie scoop. Wet your hands with water and press every so slightly on each cookie, place a sliced almond on each and bake for about 10 minutes. Cool on a wire rack before serving.


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