Marochinos are a favorite for Passover.  My mom has taught a class at our synagogue, and several people have adopted these as a special pareve (non-dairy) dessert that they now make throughout the year.  Make a batch and enjoy them!!

Ingredients:

2 C blanched almonds

1 C sugar

2 eggs…whites only

Grind blanched almonds to near a fine consistancy.  Mix in a bowl with sugar.

Beat egg whites until frothy and add almonds and sugar.  Mix until biscuit-dough consistency.  Using a tablespoon or metal scoop, drop 1″ apart on cookie sheet lined with parchment paper.  Bake for 10 minutes in a pre-heated 350 degree oven.

Allow to cool completely before handling. Will harden as they cool.