See Also: Marunchinos (Sephardi almond macaroons)(recipes)
Sephardi(dictionary)
Sephardi(encyclopedia)
Mina de maza (Sephardi matzoh pie)(recipes)
Coconut Macaroons(recipes)
Chocolate-Coconut Macaroons(recipes)
Lime and coconut macaroons(recipes)
Mexican Chocolate Macaroons(recipes)
Cocoa Hazelnut Macaroons(recipes)
Chocolate Chip Macaroons(recipes)

Marunchinos (Sephardi almond macaroons) (recipes)








Makes about 24



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



175g/6oz ground almonds (whole, freshly ground nuts give the best flavour)125g/4½oz caster sugarpinch of salt1 tsp almond extract1 egg white, whipped until foamyalmond slivers, to decorate (optional)icing sugar, for dusting (optional)



Method



1. Preheat the oven to 160C/325F/Gas 3.2. Line a baking tin with silicone or rice paper.3. Process the almonds, sugar and salt in a food processor until finely ground. 4. Add the almond extract and the egg white and pulse-process until the mixture forms a firm paste.5. Dampen your hands and form the mixture into small balls. Space a good 2-3cm/1in apart on the baking tray. Press a large almond sliver onto the centre of each macaroon.6. Bake until lightly coloured, about 20 minutes. Cool on a wire rack and dust, if wished, with icing sugar.7. Store in an airtight container.