ALMOND MACAROONS (PASSOVER)

R3A2 RECIPE FOR BECKY EISENBERG'S ODENSE-BRAND ALMOND PASTE
PESACH ALMOND MACAROONS

7 oz tube of almond paste, cut into < 1" sections
2 egg whites
1/3 c. sugar (original was 1/2 but that's too much)

     Put everything in Cuisinart. Pulse a few times to chop up the paste and then switch to continuous ON until uniform, maybe as much as 60 seconds or more.

     Drop by spoonfuls on cookie sheet lined with brown paper or
parchment and bake at 325 for ~30 minutes.  The maccaroons will spread but you can always cut them apart.

     Makes one batch (alas).  Store airtight for a few days or,
even better, use promptly.  They may harden - or soften -
otherwise.

PS  Odense-brand may not be KFP.  If that matters, maybe just try pre-grinding 7 oz. of blanched almonds with some sugar and maybe an extra egg white, then add more sugar and egg whites to make a loose enough mixture for cookies.


                                             rjm 4/19/08, 3/30/12