Almond Macaroons (Makroul El Louse)

1. 1

   Preheat oven to 350 degrees F. In a large bowl, combine almonds, 1-1/4 cup of the granulated sugar and lemon peel.

2. 2

   Beat in eggs.

3. 3

   Divide almond mixture in half.

4. 4

   Dust your hands with flour.

5. 5

   With floured hands, shape each half of almond mixture into a roll, 1-1/2 inches in diameter.

6. 6

   Cut each roll into 18 slices.

7. 7

   With floured hands, shape each slice into a ball; sprinkle with flour.

8. 8

   Place balls on an ungreased baking sheet; bake 15 minutes, or until lightly browned.

9. 9

   Cool on a rack.

10. 10

    In a small saucepan, combine remaining 1/8 cup granulated sugar and water.

11. 11

    Bring to a boil, stirring constantly.

12. 12

    Boil until syrup forms, 15 to 20 minutes; do NOT let syrup brown.

13. 13

    Pour syrup into a shallow bowl.

14. 14

    Cool, then stir in orange juice or liqueur.

15. 15

    Dip baked macaroons into syrup, then roll in powdered sugar; set aside to dry.

* Per serving · 4 servings · Values may vary.