In just a few weeks, the Spring holidays will begin. Below is a favorite family recipe for Orange Almond Macaroons that are both delicious and simple to make. They can be made for Passover, and will keep well if made ahead of time.
For holiday loomed decorations, Brenda at Loom Lore has her charming Jelly Bean Basket and loomed eggs. The eggs are very cute, and also a great way to learn Brenda's gathered cast-on, which is useful in many loom knitted projects. The Bunny Wabbit is also a great loomed toy, and you can read more about him below. The pattern is on Ravelry and at Provo Craft's website.
Orange Almond Macaroons
Soft and chewy, like a French macaroon, these can be made anytime for tea or dessert, and with the substitution of matzo flour, they can be made for Passover. These keep beautifully and are fast to make.
8 oz. almond paste
3/4 cup sugar
1 1/2 Tbsp. finely grated orange zest
1/4 tsp. almond extract
2 Tbsp. flour (or matzo cake flour)
2 large egg whites
In bowl of a mixer, break up the almond paste. Add the sugar, zest, extract, and flour, and mix together. Add the egg whites and beat until smooth. Scoop out into 1 inch balls (a melon ball scoop makes fast work of this) and place onto a cookie sheet lined with parchment or a silicon baking mat. Bake at 325 degrees for 17 minutes, until lightly puffed and browned on bottom edges. Cool a minute or two on the cookie sheet, then transfer to a rack. Makes about 3 dozen.
Store between sheets of waxed paper or parchment in a sealed plastic container.
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