HAZELNUT MACAROONS

This recipe is adapted from Jayne Cohen's "Jewish Holiday Cooking" (Wiley $38.99). It is one of those very special Passover recipes that is so delicious you'll make it all year. For this photo, we drizzled the cookies with melted chocolate.

This recipe is adapted from Jayne Cohen's "Jewish Holiday Cooking" (Wiley $38.99). It is one of those very special Passover recipes that is so delicious you'll make it all year. For this photo, we drizzled the cookies with melted chocolate.

Makes about 2 dozen large cookies

Ingredients

  • 2 1/2 cups (625mL) shelled hazelnuts, toasted and then skins rubbed off in a tea towel (12oz/375g)
  • 1 cup (250mL) plus 2 tbsp (25mL) sugar
  • 1/2 tsp (2mL) almond extract - optional
  • 3 egg whites

Method

  1. Place hazelnuts and sugar in the food processor and chop, using the pulse button, until fine. Don't worry if they are not perfect.
  2. Add extract if using and then blend in egg whites, a little at a time, just until a rough paste forms. Scrape mixture into a bowl, cover and refrigerate 15 to 20 minutes.
  3. Drop tablespoons of batter onto cookies sheets lined with parchment paper leaving about 2" (5cm) between cookies. (Or, shape into balls with hands dipped in cold water for a more uniform shape.) Flatten tops slightly using your fingertips dipped lightly in cold water to prevent sticking.
  4. Bake in a preheated 325F (160C) oven for 15 minutes or until cookies are just dry to the touch, puffed and lightly coloured,  Slide cookies (on the paper) onto a cooling rack and remove from paper when cool. Cookies will firm up when cool.  
  5. Note for all Passover recipes: Many people observe Passover differently so what is acceptable to some may not be to others. Most of these ingredients should be available “kosher for Passover” but if you can’t find them just omit them or substitute.

HAZELNUT MACAROONS

Find more of Bonnie's delicious recipes in her cookbooks: