If you're not a fan of the coconut macaroons that show up on just about every Passover dessert table, whether it's because of the chewy texture, the unforgettable flavor, or the the saturated fat content, this non-traditional macaroon recipe will be music to your cookie-loving ears. Check out this crunchy alternative — a macaroon made strictly with almonds. These cookies are loaded with protein and heart-healthy fats, plus an unforgettable lemon and almond flavor.
2 cups unblanched almonds
1/2 cup Sucanat or sugar
1 teaspoon almond extract (find one that's kosher for Passover)
Pinch of salt
1/2 teaspoon grated fresh lemon rind
3 egg whites
- Preheat oven to 350° F.
- Grind the almonds in a food processor, and pour them into a mixing bowl.
- Mix in the Sucanat, almond extract, salt, and lemon rind. Then stir in the egg whites. The dough will be thick, like wet sand.
- Use a spoon to place two-inch balls on a pan lined with a Silpat mat or parchment paper.
- Bake for 15 to 20 minutes, until dry and lightly brown on top.
Makes 20 cookies. Here's the nutritional info for one cookie:
Source: Calorie Count
- Cookies, Desserts
- 20 cookies
- Cook Time
- 20 mins
- Calories per serving