Sephardic-Style Macaroons

Ingredients

• 3 cups (15 ounces) almonds
• 1 cup sugar
• 3 egg whites
• Confectioners’ sugar, for dusting

2 dozen

Preparation

1. Blanch almonds in boiling water for 2 minutes. Remove, drain and peel. When cool, grind in a food processor.
2. Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside. In a medium-size bowl mix the ground almonds, sugar and egg whites. Drop from a teaspoon onto the cookie sheets, leaving 1/2 inch between macaroons. Bake 12 to 15 minutes, or until lightly brown. Dust with confectioners’ sugar when cool.