Cyprus Almond Macaroon Cookies

1. 1

   Pre-heat the oven to 180C. Measure 1/2 cup of the 300g slivered blanched almonds. Coarsely chop the almonds. Set to the side in a flat pan.

2. 2

   Put the rest of the silvered blanched almonds and the granulated sugar into a food processor. Grind together to a fine powder. Add the icing sugar, zest and almond extract. Pulse 2 seconds. Add the egg whites and pulse until it forms a firm paste.

3. 3

   Take walnut sized teaspoon of the firm paste and shape into a cylinder. Roll the cylinder in the coarsely chopped almonds and shape into a crescent shape. Place on parchment paper on a baking pan. Bake for 15 minutes until very light golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.