Try the following almond macaroons recipe for the Passover / Pesach festival. There are many almond macaroon recipes, but the following almond macaroons recipe is in the Persian/Iranian style for an exotic twist! For a bit of trivia, Iran was known as Persia until 1935 in the Western World, but Iranians have used the term "Iran" since ancient times. In 1959, the head of the government of Persia/Iran announced that both Persia and Iran could be used as the name for the country, and so both names have since been used interchangeably since 1959. This almond macaroons recipe will be great for the kids!

Almond Macaroons Recipe (Persian/Iranian-style)

4 whites of extra large eggs
1 1/2 cups unblanched almonds
1 1/2 cups granulated sugar
10 almonds, blanched and sliced in vertical quarters

Instructions for the Almond Macaroons recipe (Persian/Iranian-style):

  1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius or Centigrade).
  2. Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor.
  3. Turn mixture into top of double boiler and heat over simmering water for 8 to 10 minutes, stirring constantly until mixture is smooth and slightly wet, similar to porridge.
  4. Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them.
  5. Top each with slice of blanched almond.
  6. Bake for about 20 minutes, or until cookies turn pale brown.
  7. Remove from pan when cool.

Yield: About 2 dozen almond macaroon cookies.

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