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!!
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.
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