Almond Macaroons

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  •          1    Egg
  •   250 g    Almonds, ground
  •    1 tsp    Lemon Zest, grated
  •   150 g    Confectioners Sugar
  •       9 g    Vanilla Sugar
  • 1 pinch    Cinnamon

Confectioners Sugar for dusting


Beat egg and sugars until smooth then add almonds, zest and cinnamon.
Knead the dough by hand until mixed and supple.
Refrigerate dough for 30 minutes.
Form a 1¾ inch roll on a floured board.
With a sharp knife cut into
1/3 inch slices.
Take each slice and roll into a ball and then flatten down to a 1½ to 2 inch circle.
Bake on greased parchment paper at 350°F for 15 minutes.
Cool on wire rack.
Dust with confectioners sugar.


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