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