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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Apricot Almond Macaroons

Source: dLife

Sweet and flaky almond and dried apricot cookies.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	73.4

Total Carbs	15.6 g

Dietary Fiber	0.5 g

Sugars	9.2 g

Total Fat	1.0 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	80.3 mg

Protein	1.8 g

Sodium	10.7 mg

Dietary Exchanges 1.0 Fat, 0.2 Fruits, 0.3 Other Carbs, 0.4 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp matzoh meal, unsalted 0.75
0 3/4 cup whole almonds 0.75
0 3/4 cup matzoh meal, unsalted 0.75
0 3/4 cup sugar 0.5
0 1/2 cup dried apricot halves 1.0
1 tsp grated orange peel 0.25
0 1/4 tsp almond extract 3.0
3 each egg whites

Directions

Preheat oven to 325°F.
Cover baking sheet with parchment paper. Sprinkle matzo meal on parchment paper.
Coarsely chop almonds.
Using a food processor, pulse 3/4 cup matzo meal, sugar blend, almonds, apricots, orange rind, almond extract, and egg whites until combined.
Coat hands with matzo meal and separate dough into 16 sections.
Roll each piece into ball and pinch tops to make a pear shape.
Arrange dough on a baking sheet and bake 20 minutes or until golden. Cool to room temperature.