Soft and slightly chewy, these rich Sephardi macaroons are particularly popular at Pesach. Iraqi Jews use ground cardamom and/or rosewater instead of the almond extract.
Ingredients
175g/6oz ground almonds (whole, freshly ground nuts give the best flavour) 125g/4½oz caster sugar pinch of salt 1 tsp almond extract 1 egg white, whipped until foamy almond slivers, to decorate (optional) icing sugar, for dusting (optional)
Method
1. Preheat the oven to 160C/325F/Gas 3. 2. Line a baking tin with silicone or rice paper. 3. Process the almonds, sugar and salt in a food processor until finely ground. 4. Add the almond extract and the egg white and pulse-process until the mixture forms a firm paste. 5. Dampen your hands and form the mixture into small balls. Space a good 2-3cm/1in apart on the baking tray. Press a large almond sliver onto the centre of each macaroon. 6. Bake until lightly coloured, about 20 minutes. Cool on a wire rack and dust, if wished, with icing sugar. 7. Store in an airtight container.
