Maronchinos almond cookies

Recipe by:

From Claudia Roden's The Jewish Book of Cooking, these delicate sweet treats with a hint of rose are easy to make and perfect with a cup of coffee

Maronchinos almond cookies

SERVES

12

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

25

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 180°C.

  2. Mix the almonds and sugar. Add the extract, rose water, and eggs and work to a smooth paste with your hand.

  3. Role into walnut-sized balls, flatten them slightly, and place in little paper cases or on greaseproof or parchment paper on a baking sheet.

  4. Bake for 25 minutes. Let them cool before dusting with confectioners’ sugar.
    This recipe is from Claudia Roden's The Jewish Book of Cooking.

Ingredients

  • 400g ground almonds

  • 125-200g superfine sugar

  • 2-3 drops of almond extract

  • 2 tbsp rose water

  • 2 eggs, lightly beaten

  • icing sugar, to decorate

Method

  1. Preheat the oven to 180°C.

  2. Mix the almonds and sugar. Add the extract, rose water, and eggs and work to a smooth paste with your hand.

  3. Role into walnut-sized balls, flatten them slightly, and place in little paper cases or on greaseproof or parchment paper on a baking sheet.

  4. Bake for 25 minutes. Let them cool before dusting with confectioners’ sugar.
    This recipe is from Claudia Roden's The Jewish Book of Cooking.