Marochinos | Flourless Double Almond Cookies
These easy-to-make macaroon like treats are prepared with ground almonds and marzipan, which gives them a bold almond flavor and a slightly chewy texture. As they contain no flour, marochinos are perfect for Passover. The recipe yields a lot of cookies, but don't worry, they will be gone soon enough.
Excerpted from JEWISH SOUL FOOD by Janna Gur. Copyright © 2014 by Janna Gur. Excerpted by permission of Schocken, a division of Random House LLC. All rights reserved.
10½ ounces) plain best-quality marzipan
4 egg whites
2 1/3 cups (3½ ounces) finely ground almonds
1¼ cups (5½ ounces) confectioners' sugar
Zest of 1 orange
Combine the marzipan and egg whites in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until smooth. Mix the ground almonds and confectioners' sugar in a bowl. Reduce the speed of the mixer, add the almond mixture, and process until the dough is smooth. Add the orange zest and mix until combined. Transfer to a pastry bag.
Preheat the oven to 250°F. Line two baking sheets with parchment.
Pipe cookies that are 1 inch in diameter (or larger if you like) onto the baking sheets.
Bake for about 25 minutes, until firm and slightly dry to the touch. Cool and store in an airtight container for up to 1 week.
Recipe: Kosher, parve, dessertAdd a comment