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Apricot Almond Macaroons
Source: dLife

Sweet and flaky almond and dried apricot cookies.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Fruits , 1/2 Other Carbs , 1/2 Starch , 1/2 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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2 tbsp  matzoh meal, unsalted
0 3/4 cup  whole almonds
0 3/4 cup  matzoh meal, unsalted
0 3/4 cup  sugar
0 1/2 cup  dried apricot halves
1 tsp  grated orange peel
0 1/4 tsp  almond extract
3 each  egg whites
  1. Preheat oven to 325°F.
  2. Cover baking sheet with parchment paper. Sprinkle matzo meal on parchment paper.
  3. Coarsely chop almonds.
  4. Using a food processor, pulse 3/4 cup matzo meal, sugar blend, almonds, apricots, orange rind, almond extract, and egg whites until combined.
  5. Coat hands with matzo meal and separate dough into 16 sections.
  6. Roll each piece into ball and pinch tops to make a pear shape.
  7. Arrange dough on a baking sheet and bake 20 minutes or until golden. Cool to room temperature.

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