Almond Macaro(o)ns

 Not exactly macaroons (which I think of as coconut) nor the recently trendy macarons (which are almond based, but more fussy?) these are more like the latter.

Had an expired box of Solo almond paste, so needed to use it up...this recipe is from the back of the box, with 1 change: maraschino cherries are now cherries from canned cherry pie filling.

Ingredients:

8 oz Solo Almond Paste

1 egg white

0.5 C sugar

5 oz Cherry Pie Filling (18 cherries)

Directions:

Preheat oven to 325F

In food processor, break up almond paste, then process, add sugar & process, then add egg white and process for 2 min  (that basically seemed unnec...probly 20 sec was enough...but I followed the directions); Divide into 18 and roll balls (/pipe into stars) onto silicone-lined (silpat) sheet. Flatten & press thumb into it; place a cherry into each thumbprint, trying not to get much of the filling. Bake for 20 min on rack in middle of oven, then another 8 min on higher rack to brown

Turned out kinda hard for the elders to chew

Makes 18 servings

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