This recipe was shared by Michel Thouati.
Read more about his family story in The Jewish Food Society.
Ingredients
2 cups whole raw almonds
⅓ cup granulated sugar
3 tablespoons turbinado sugar
2 tablespoons sliced almonds
¼ teaspoon almond extract
¼ teaspoon orange extract
Zest of ½ orange
Egg whites from 2 large eggs
Preparation
- Preheat the oven to 325ºF.
- Line a large baking sheet with aluminum foil. Grease another large baking sheet with cooking spray.
- Place the whole almonds onto the baking sheet with aluminum foil and roast the almonds in the oven. Toss the almonds every 5 minutes until they are fragrant and lightly roasted, about 15 minutes total. Set aside to cool.
- Once the toasted almonds have cooled, place them into a food processor and finely grind the almonds.
- Place the ground almonds into a mixing bowl and add the granulated sugar, turbinado sugar, egg whites, orange and almond extracts, and orange zest and mix well until the ingredients combine and form a dough like consistency. Cover with plastic wrap and refrigerate for at least 1 hour.
- Increase the oven temperature to 350F. Make sure the rack is positioned in the middle of the oven.
- Shape the macaroons: Scoop 1 heaping teaspoon of the macaroon dough, roll it onto a ball and shape it into a 1 ½ inch wide macaroon. Place the shaped macaroon onto the greased baking sheet. Repeat with the remaining dough. Gently press a few sliced almonds onto the top of each macaroon. Sprinkle the macaroons with a 1 teaspoon of turbinado sugar.
- Bake for 12 to 15 minutes or until the macaroons are golden brown and cooked through and a bit tender in the center.
- Transfer the baking sheet from the oven and after 5 minutes, gently transfer the macaroons onto a tray using a spatula. Let them cool to room temperature and serve.
