• Passover Desserts - 32

    From Dave Drum@1:2320/105 to All on Sat Apr 20 15:43:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Almond-Walnut Thumbprint Macaroons
    Categories: Cookies, Nuts, Snacks
    Yield: 36 servings

    1 3/4 c (250 g) blanched almonds
    1 1/2 c (125 g) walnuts
    1 c (scant) (200 g) sugar
    1 ts Ground cardamom
    1 lg Egg
    2 Egg whites
    1 c Rose water; opt
    1/2 c Good quality raspberry jam
    +=OR=+
    1/2 c Shelled pistachios

    Put the almonds in a food processor fitted with a steel
    blade and pulse until mostly powdered with a few crunchy
    bits remaining, about 15 pulses. Transfer to a large
    bowl. Put the walnuts in the food processor and pulse
    until mostly powdered. Add the walnuts to the almonds.

    Add the sugar, cardamom, egg and egg whites to the bowl
    and, using one hand, mix to combine. Cover with a towel
    and let the mixture sit for at least 8 hours or
    overnight to dry out a bit.

    Heat the oven to 325oF/165oC and line 2 baking sheets
    with parchment paper. Pour rose water or 1 cup of water
    in a small shallow bowl. Dampen your hands with the rose
    water and scoop up about a tablespoon of the dough at a
    time, pressing it into walnut-size balls. Place the
    macaroons on the baking sheets about 2" apart and
    flatten them slightly. Use your thumb to make a small
    indentation in the middle of each.

    Transfer the baking sheets to the oven and cook for 15
    minutes, then remove and put either 1/4 teaspoon of the
    raspberry jam or a pistachio in each thumbprint. Rotate
    the pans and continue baking for 10 more minutes or
    until golden and firm. Cool to room temperature on the
    baking sheets and serve or freeze.

    By: Joan Nathan

    Yield: About 3 dozen cookies

    RECIPE FROM: https://cooking.nytimes.com

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