Almond-Apricot Macaroons

• 2 tablespoons matzo cake meal
• 3/4 cup whole blanched almonds
• 3/4 cup matzo cake meal
• 3/4 cup sugar
• 1/2 cup chopped dried apricots
• 1 teaspoon grated orange rind
• 1/4 teaspoon almond extract
• 3 large egg whites

1. Preheat oven to 325u0b0.
2. Line a baking sheet with parchment paper, and sprinkle with 2 tablespoons matzo cake meal.
3. Place the almonds in a food processor; pulse 3 to 4 times or until coarsely chopped.
4. Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3 to 4 times or just until combined. (Mixture will be sticky.)
5. Using hands dusted with matzo cake meal, divide dough into 16 portions. Roll each portion into a ball; pinch tops to form a pear shape. Place on prepared baking sheet. Bake at 325u0b0 for 20 minutes or until lightly browned. Cool on a wire rack.

matzo cake meal, whole blanched almonds, matzo cake meal, sugar, apricots, orange rind, almond extract, egg whites

Taken from www.myrecipes.com/recipe/almond-apricot-macaroons (may not work)