Almendrados (Almond-Lemon Macaroons)
- Total Time
- 35 minutes, plus 12 hours’ refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
- 2cups whole blanched almonds, plus about 30 almonds for decoration
- 1cup granulated sugar
- 1large egg
- Finely grated zest of 1 lemon
Preparation
- Step 1
Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add ¾ 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.
- Step 2
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining ¼ cup sugar in a small bowl.
- Step 3
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 top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
- Step 4
Bake until cookies have barest 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.
Private Notes
Cooking Notes
I used Trader Joe's ground almond meal, 1 1/3 cups equals 2 cups blanched almonds no need to grind. This saved time and was still delicious. I doubled the recipe & added grated orange peel and vanilla powder.
I had to bake them for about 12-13 minutes, so keep an eye on them according to your oven. Many of my guests had recipe requests for these treats. Chewy texture like a macaroon & freezes real well. I made the batter two days before I baked them to save time, were perfect!
1 cup of whole almonds equals approximately 1 1/3 cups of ground almonds (almond meal). 1 cup of ground almonds weighs approximately 5 ounces.
I ground 1 cup of whole almonds to a fine meal in a Cuisinart spice grinder, which took seconds. I then measured the ground almonds by dry cup measure to come to 1 1/3 cups of meal. I then weighed the ground almonds, and they came to a scant 5 ounces. (I think small variations in measures are fine besides inevitable given the antiquity of this recipe)
Absolutely delicious. I had to make some changes, and they're still perfect. I used almond meal instead of ground almonds, added a bit of lemon juice in addition to the zest (I might add more next time - I like them a bit more lemony), and only had about 30 minutes to chill the dough (which made them messy to form but they came out perfectly).
They taste almost exactly like pignoli, so I may also try them coated in pine nuts.
Easy and delicious.
I've been making these for years and just looked at the recipe this morning, as it's one of my go-to desserts for Passover. In the last few years I know I've used almond meal (Trader Joe's sells it) but this time I'm going to do a mix of meal and slivered blanched almonds so I get the nutty pieces in the cookie as well. I also tend to add more lemon zest because I love lemon...
One note about the lemon, for those who may not have lemons growing in the yard. Grated lemon rind yields a fine, oily substance that adds perfume to the cookie and a decided lemon flavor. Lemon juice, on the other hand, being a liquid without the oily lemon essence, adds liquid where it's not called for, sourness where it's not wanted, and just a little flavor. Never substitute juice for fresh lemon zest. A good substitute would be lemon oil (different than lemon extract), 1/4 to 1/2 teaspoon.
How much almond meal did you use? There isn't a one to one correlation between whole and ground. My rule of thumb has been 2/3 meal to 1 cup almonds, but my cookies came out flat so I don't think it was enough meal.
I made these with a bag of raw pistachios from trader Joe's and they were divine - the most gorgeous shade of dusky green. I did not have time to chill for at least 12 hours as the recipe stated - just 6 hours. They were totally fine. A perfect recipe
I know this was asked, but I didn't see an answer, how much almond meal should be used?
Also how far in advance can these be made? Can they be frozen?
Have made these several times. Delicious. Added more grated lemon and some lemon juice. I use Almond Meal and used 2 cups. I also rolled them in sanding sugar (as I see in the Times picture).
1 cup almonds equals 145 grams 2 cups blanched almonds equals 1 1/3 cup
Substituted 1 and 1/3 cups super-fine almond flour, as someone suggested, and doubled the amount of lemon zest. Baked them for the full 10 minutes. They came out perfectly domed and completely delicious.
I think you've got that turned around ... 1 1/3 cups of whole almonds equal about a cup of ground.
Baked this at 5,000+ ft in Northern Colorado. Used 2 full C almond flour and baked at 355 for 12 minutes. 10 wasn't quite enough in my oven. They kept their shape and did not spread at all, which is typically a real problem at this altitude. I thought they were too sweet and I do have a sweet tooth - next time will try 1/2 C sugar.
Cooked a few times. The first batch spread out too much, so after some experimentation, it's best for met to add an extra egg yolk to a double batch (2 eggs plus one yolk), cover the dough with a towel and not plastic wrap while it sits overnight in the fridge, and cook them for 18 minutes in pre-heated oven on insulated baking sheets. Cook times might be shorter if I cooked them a batch at a time, but I just swap racks half-way through, and am done in one set.
Replace: 1 1/3 almond meal equals 2 cups blanched almonds add lemon juice in addition to the peel
Really yummy recipe and will def make again. (Might add to my holiday cookie gifts!) Based on helpful review comments, left in fridge for 24 hours covered with a tea towel. Rolled dough balls in TJs dry roasted pine nuts instead of topping with an almond & sugar. Used teaspoon measure as scoop and flattened second batch because I prefer a chewier texture.
I followed the high elevation instructions another reader had posted (2c almond meal, 355° oven temp) and baked 11 minutes. Had 26 cookies (your walnut size may vary lol), didn't lose their shape, nicely chewy. Next time may only bake 10 minutes.
I followed the recipe exactly, except the mixture was in my fridge for around 20 hours. They turned out beautifully. Not too sweet, and such a delicate and elegant treat. I’ll definitely be making them again.
I also used almond meal. The cookies were very good but needed a bit more flavor. Next time I'd add more lemon zest or add orange zest.
A new classic for us. I made these exactly per the recipe and they were perfection. I usually want more lemon in my lemon desserts, but the lemon-almond flavor meld here is delicious.
Has anyone tried using unblanched almonds? I assume color would be affected but how about taste?
I make these all the time using an Italian recipe that is virtually identical, except 1) you don’t chill the dough and 2) you roll the cookies in powdered sugar before inserting the almond. I often mix in ground saffron threads softened in a teaspoon of warm water to the dough as well. Just because I happen to love saffron.
I've been making these delicious cookies for several years, can't keep ‘em in the jar! Have used the 2 cups blanched whole almonds = 1 1/3 almond flour ratio recommended in many of these Comments with total success. Stumbled across one online site today, then several (!) that swear by 1 cup almonds = 1 1/4 cups flour (so 2 cups = 2 1/2 cups)…. This is a HUGE difference! What is one to think? What am I to do? Advice would be most welcome/reassuring… (of course if it ain't broke, why “fix” it?)
Ok but nothing to write home about in flavor. Almond pistachio one much better
These are so easy and are fabulous. I reduced the sugar to 1/2 c plus 2 T, used 1 1/3 cups almond flour and added about 1/8 t lemon extract. I used what I had and put a raw pistachio on top. I didn’t roll in sugar but did dust them with powered sugar when done. Baked for about 9 minutes. Chewy and lemony.
Subtle. Delicious. Slowly addictive. Roll in turbinado sugar for a richer flavor.
1 and 1/3 cup almond meal Double lemon zest
These spread out in a way that looks pretty different from the picture and taste very plain. I will not be making them again.
I fear that everyone using almond meal or flour is missing out on the texture of the processed almond. Time is time though, so I get it. These are excellent. Picked up some bulk organic almonds at Whole Foods and they really brought out the best in this cookie. Made exactly as described.
A simple and delicious recipe. I added almond extract.
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