Almond-Apricot Macaroons(Cookies)
- 2 Tbsp. cake flour
- 3/4 c. whole blanched almonds
- 3/4 c. cake flour
- 3/4 c. sugar
- 1/2 c. chopped apricots
- 1 Tbsp. orange rind, grated
- 1/4 tsp. almond extract
- 3 large eggs
- Preheat oven to 375u0b0. Line a cookie sheet with parchment paper and dust 2 tablespoons cake flour. Place almonds in food chopper. Pulse 3 to 5 times. Lightly spoon 3/4 cup cake flour. Pulse 3 to 4 times until coarsely blended. Place sugar, orange rind and almond extract. Pulse until mixed. Add eggs. Pulse until well mixed. Add chopped apricots. Pulse 3 to 4 times or until blended. Pour mixture on floured sheet of paper. Roll into 32 small balls or 16 large balls. Pinch top of balls like a pear. Cook at 375u0b0 for 20 minutes or until brown. Cool on wire rack.
cake flour, whole blanched almonds, cake flour, sugar, apricots, orange rind, almond extract, eggs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=30835 (may not work)