Almond Macaroons – Recipe

These crisp, nutty cookies are traditional for Passover, but they’re such a light treat — with no added fat and no egg yolks — that they’re nice to have on hand anytime.

Quick to make and a real crowd-pleaser.


½ pound (about 2 cups) lightly toasted almonds
¼ cup matzo cake meal, potato starch, or regular flour
3 egg whites, at room temperature
2/3 cup firmly-packed light brown sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
Dash salt

1. Preheat the oven to 325. Process the almonds in a food processor until they resemble a coarse meal.

2. Beat the egg whites until stiff. Beat in the sugar, vanilla, cinnamon, and salt. Gently fold in the ground almonds.

3. Drop by tablespoonfuls on an oiled baking sheet or 2. Bake for 15 minutes, or until the edges are golden.

4. Carefully remove with a spatula and set gently to cool on plates. The cookies will be soft at first, but become crisp once cool. Store in an airtight container.

Makes about 3 dozen.

Adapted from Vegetarian Celebrations by Nava Atlas (Little, Brown and Company, 1996). Copyright (c) 1996 by Nava Atlas. Reprinted by permission of the author.
Adapted from Vegetarian Celebrations by Nava Atlas (Little, Brown and Company, 1996).

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LMj Sunshine

Thank you.

LMj Sunshine

Thank you.

JL A.2 years ago


Ana R2 years ago

Thank you, Annie:))

Fred Hoekstra
Fred Hoekstra2 years ago

Thank you Annie, for Sharing this!

Heidi Aubrey
Heidi Aubrey2 years ago

These looks super delicious. I saved to my Recipe Files(Cookies). The coconut version is also very good.

Robert O.
Robert O.4 years ago


iii q.
g d c.4 years ago

Sounds delish!

Store bought are always too sweet!