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Almond Macaroons
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Italian Jews were the first to adopt Macaroons for Passover since they required no flour.

Serves: 2 dozen cookies

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Sephardic Parve Dessert

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4 large eggs, whites only
1 1/2 cups unblanched almonds
1 1/2 cups granulated sugar
10 almonds, blanched and sliced in vertical quarters


  1. Combine egg whites, unblanched almonds and sugar and grind finely in a food processor. Mixture should be fairly thick.
  2. Place rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them. Top each with slice of blanched almond.
  3. Bake for 20 minutes at 325 degrees (F).

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