Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
Home : Desserts : Cookies : Dried Plum and Almond Macaroons

Makes about 18-20
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Dried Plum and Almond Macaroons

Contributed by: NAPSA

Easy And Elegant Dried Plum Macaroons For Passover (NAPSA) - Every Passover, Jewish families and friends come together to share the Seder meal. Eating the traditional Passover foods is an essential part of the holiday, but there are ways to keep true to the heritage while adding some new excitement to your meal.

Dried Plum and Almond Macaroons along with Yam And Potato Kugel with Dried Plum Haroset blend the traditions of the past with the tastes, trends and ingredients of today. From start to finish the macaroons take less than 30 minutes, including the baking-a great cookie to make all year-round. The dried plums give these macaroons a deliciously moist and sweet flavor.

In the haroset recipe, dried plums add a new twist to the traditional ingredients of apples and walnuts. Layered in a kugel between thinly sliced potatoes and yams, the haroset symbolizes the mortar the Hebrew slaves used between the layers of brick in the buildings.


  • 1 1/4 cups whole blanched almonds (about 6 oz.)
  • 3/4 cup granulated sugar
  • 1 egg white
  • 1/4 teaspoon almond extract
  • 1 cup Sunsweet Dried Plums, chopped
  • 18 to 20 whole almonds
  • Powdered sugar


Preheat oven to 325 F. Line a baking sheet with parchment paper or foil.

In a food processor, grind blanched almonds until very fine. Add egg white and almond extract. Process until mixture comes together in a ball. Dough will be stiff.

Gently knead dried plums into dough. Roll dough into 11/4-inch balls and place 1 inch apart on prepared baking sheet. Press dough down to flatten slightly. Place a whole almond on each macaroon.

Bake 15 minutes or until macaroons are set and lightly browned on bottom. Cool. Dust with powdered sugar.

Serving Size: Makes about 18-20



 • Send an eCard
 • Contact WebAdmin!

More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy