Shared by Sarit Packer and Itamar Srulovich
Shared by Sarit Packer and Itamar Srulovich
Marunchinos (Sephardic Almond Macaroons)
Yield: 16 cookies
Marunchinos (Sephardic Almond Macaroons)
Yield: 16 cookiesFamily Journey
Alexandria, EgyptTel Aviv
London
This recipe was shared by Sarit Packer and Itamar Srulovich. Read more about their family in "From Egypt to Israel to London, Honey & Co.'s Beloved Breakfast Tradition" and try their recipe for green s'chug and lentil stew.
Ingredients
- 2 ½ cups almond flour
- 1 ¾ cups confectioners sugar plus 1 more cup to coat the cookies
- Zest of ½ lemon
- 1 heaping tablespoon orange blossom honey
- 3 ¼ ounces egg whites (about 3 eggs’ worth)
- ½ cup dried apricots, finely chopped
- 2 teaspoons orange blossom water
Preparation
Step 1
Preheat oven to 400 degrees.
Step 2
Line a baking tray with parchment paper. Place the almond flour and confectioners sugar in a large bowl and mix well. Add all the remaining ingredients (except 1 cup of confectioner’s sugar for coating). Mix to combine and create a smooth, fluffy and wet kind of dough. Cover and place in the refrigerator to cool for about 30 to 60 minutes until the dough is set.
Step 3
Place the remaining 1 cup of confectioners sugar in a small bowl.
Step 4
Remove from the refrigerator and tear a small piece of dough, about 1 ½ ounces. Shape the dough into a sphere and roll in the confectioners sugar to coat well. Place the coated ball onto the baking sheet and repeat with the remaining dough. Evenly space the cookies on the baking sheet.
Step 5
Set the baking sheet aside for 1 to 2 hours. This will dry out the dough and form a bit of a crust on the cookies.
Step 6
Transfer the baking sheet to the oven and bake for 8 minutes. Rotate the tray and bake for another 2 to 3 minutes until the cookies are very slightly golden.
Step 7
Cool the cookies and serve at room temperature.
Cook’s Note: Store the cookies in an airtight container at room temperature for up to one week.
