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- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Almond Macaroons

photo 2-6

 Courtesy of Beth Hensperger

Macaroons, or amaretti, are a traditional Seder dessert usually bought from a bakery or in vacum-packed can. The homemade version is far superior and easily made days ahead.  Great served with kosher dessert wine.


Almond Macaroons



  • 8 ounces (2 cups) whole blanched almonds
  • 1 tablespoon potato starch
  • 1/2 cup granulated sugar
  • 4 large egg whites, at room temperature
  • 3/4 teaspoon Almond Extract
  • 1 teaspoon Rain’s Choice pure Vanilla Extract
  • 2 tablespoons slivered almonds


  1. Preheat the oven to 300º and place the racks in the upper 2/3 and lower 1/3 of the oven. Line 2 cookie sheets with baking parchment or waxed paper; brush with vegetable oil. Place the almonds in a food processor with the potato starch and pulse finely grind; take care not to over process. Place in a bowl with the sugar.
  2. In a clean bowl, beat the egg whites until stiff but not dry and add the almond extract. Stir in one-fourth into the batter, then fold in the remaining whites until there are no white streaks. Place the mixture into a pastry bag fitted with a 7B or 8 star tip and and pipe out individual cookies onto the prepared pans. Alternately, form mounds with 2 teaspoons.
  3. Place a slivered almond into the center of each.
  4. Bake for 30 to 40 minutes, until the tops are lightly browned. Halfway through baking, switch the positions of the pans fro top to bottom and turn around back to front as well for even baking. Cool on the pans on racks.
  5. Store in airtight containers up to 5 days or freeze up to 2 months.


Makes about 40 cookies.


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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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