It’s Not All Mary Poppins

Almond-Chocolate Macaroons

I don’t know where I got this recipe. It calls for toasted almonds, but I never toast them, and they turn out just fine.


2 cups whole almonds
1 cup sugar
1/4 teaspoon cinnamon
1 large egg
1 large egg white
1/2 teaspoon almond extract
3/4 cup finely chopping semisweet or bittersweet chocolate


1. Preheat oven to 350F
2. Grease and flour cookie sheets.
3. Grind almonds with sugar and cinnamon in food processor till reasonably fine. (This is a matter of taste. I usually go until it’s 3/4 powder with the rest small chunks.)
4. Add egg, egg white, and almond extract. Process till mixture holds together.
5. Tip into bowl — it’ll be fairly stiff. Dough, not batter. Fold in the chocolate.
6. Roll into 2 cm balls and flatten each slightly.

Bake at 350 for 10 – 12 minutes. They’ll be crumbly when hot, and will firm up as they cool on a rack. Keep in sealed container.

January 31, 2013 - Posted by | food | , , , , ,


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  2. […] First course: carrot salad Main course: lentil soup, naan Dessert: almond-chocolate macaroons Wednesday First course: Indian-style vegetables Main course: tofu fingers with peanut sauce […]

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