Toasted Almond Macaroon Cookies Recipe

The 3rd and last course of a traditional 3-course tea party consists of Desserts – my favorite! Toasted Almond Macaroon Cookies aren’t too sweet and perfect for adult or kids tea parties. Click here to see other tea party recipes.

Toasted Almond Macaroon Cookies
(From 1st Traveler’s Choice Internet Cookbook)

1 c. slivered blanched almonds, lightly toasted
2/3 c. granulated sugar
1 Tbsp all-purpose flour
1 egg white (use a large egg)
1-1/4 tsp vanilla extract
1/4 tsp almond extract
about 16 whole almonds

Preheat an oven to 350F. Line a baking sheet with aluminum foil. Place the slivered almonds in a food processor fitted with the metal blade and process finely (do not process to a paste.) Add the sugar and flour and process to a powder. Add the egg white, vanilla extract and almond extract, and process until a wet paste forms. Using damp hands, roll the dough between your palms to form 1 inch balls. Place on the prepared baking sheet, spacing 2 inches apart. Place a whole almond in the center of each. Bake until just beginning to brown, about 10 minutes. Let cool on the baking sheet on a wire rack for 10 minutes. Gently peel off the foil and transfer the cookies to the rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

Makes 16 cookies

Note: If macaroons are a bit dry, place in airtight container with an apple slice overnight to soften…. This is a good recipe to make with kids too.

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