SEPHARDIC ALMOND MACAROONS
Steps:
- Line cookie sheets with parchment paper. Preheat oven to 325. Grind almonds fine in a food processor or heavy duty blender. In a medium bowl mix almonds with sugar, egg whites, and (lemon,if desired). Drop by teaspoons onto cookie sheets, leaving 1/2 inch between macaroons. Bake 15 minutes until lightly brown. Cool well before removing from parchment. Put in plastic bag with a couple of tablespoons confectioners sugar and agitate gently to coat. They keep and freeze well. (about 2 dozen or more)
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