The Lemony Almond Macaroons can be classified as a combination of energy bites, a snack and a dessert. This easy to make recipe is packed with proteins, minerals and antioxidant from the almond, gluten free, and definitely a sugary and nutty dessert!
This macaroon recipe is the third recipe of desserts I made during Passover last year but I didn’t have the opportunity to share them with you at that time. The other two recipes released recently are the Hazelnut Citrus Torte, and the Persian Almond Cardamom Pistachio Cake. In my next post, I will release the last one celebrating Passover. As I’ve said before, I’m not Jewish or from the Middle East, but I’m in love with their food, spices and traditions.
Enjoy this Lemony Almond Macaroons any time of the day. Just pop one, or two, or three of those in your mouth for a quick snack or for a yummy dessert.
If you are looking for more Jewish traditional dessert recipes for Hanukkah or Passover, check out these recipes.
- How to Make an Easy Rugelach with Jam Walnut Filling
- Walnut Macaroon Thumbprint Cookies with Fig Preserves
- Persian Almond Cardamom Pistachio Cake
- Hazelnut Citrus Torte
Have a sweet and nutty week!
Made with ground almond, lemon zest, and eggs, Lemony Almond Macaroons is a delicious dessert recipe shaped into small balls and covered in sugar with a whole almond inserted in the center. This easy recipe is gluten free & perfect for Passover. This definitely is a sugary and nutty dessert!
Adapted from the NYT-Cooking session.
- 2 cups whole blanched almonds, plus about 30 almonds for decoration
- 1 cup granulated sugar
- 1 large egg
- Finely grated zest of 1 lemon
- Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough.
- Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
After cooling for 12 hours:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
- Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond, point first, into the top of each cookie, so that half of the almond can still be seen. Arrange cookies one inch apart on baking sheet.
- Bake until cookies have just a slight hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
Vitamin A 0%, Vitamin C 2%, Calcium 3%, Iron 2%
- Category: Dessert
- Cuisine: Middle East
- Serving Size: 1/4 cup
- Calories: 84
- Sugar: 7.1 g
- Sodium: 2 mg
- Fat: 4.9 g
- Carbohydrates: 8.9 g
- Fiber: 1.2 g
- Protein: 2.2 g
- Cholesterol: 6.2 mg
Products and displays used in this recipe:
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