Almond Macaroon Slices
Yield: 12 servings
Ingredients
- 7 1/2 ounces (1 1/2 cups) blanched almonds
- 1/3 cup granulated sugar
- 2 egg whites, divided
- 1/3 cup apricot preserves
- Sliced almonds (not blanched)
Instructions
- Heat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Process almonds and sugar until fine and powdery. Add 1 egg white. Beat, and add additional egg white slowly until a paste forms that holds together (may not need all of it). Turn out onto a floured surface, form a ball, turn to flour all sides. Shape into an 11-inch long cylinder. Place on cookie sheet, brush off excess flour. Dip finger in water, press a trench into dough, lengthwise. Don't cut through the ends. Stand uncovered overnight.
- Stir preserves well. Place in trench, top with sliced almonds.
- Bake for 25 to 28 minutes or until macaroon is lightly colored and preserves start to bubble.
- Cool, sprinkle with confectioners' sugar. Cut into diagonal slices.
