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Italian Almond Macaroons

Italian Almond Macaroons

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h
JANDEE

JANDEE

This is a good recipe that's quick and easy. Pine nuts may be substituted for the slivered almonds in this chewy cookie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
  3. Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.
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Reviews

EGLN
52

EGLN

7/14/2003

This was a very disappointing cookie recipe. the cookies come out flat and do not make a very good gift-giving appearance. The taste is somewhat sweet and personally, for the cost to make them, I'll seek another recipe. Overall: poor.

Mermina
3

Mermina

12/12/2011

Nice...but WHY add food color

lovecooking
0

lovecooking

12/8/2013

This receive is lacking. Too sweet and flat. They must of forgotten ingredients.

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