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.
Thanks to the availability of Almond Flour (we like the Kirkland label at Costco), we can now make these even more easily! Give them a try and let us know what you think.
Ingredients:
2 C almond flour
1 C sugar
2 eggs…whites only
Mix all in a bowl. (Put on some kitchen gloves and mix it together) The consistency should be like a biscuit dough. Use a scoop or spoon to drop 1” apart on a parchment covered baking sheet. Bake in a preheated oven at 350 for 10 minutes, or until they just begin to brown. Allow to cool completely before handling; they will harden a bit as they cool.
Enjoy! Wishing all a meaningful (and delicious) Pesah.
BendichasManos.com 
Thank you for sharing. This recipe is now an addition to my Passover recipe file. Chag Sameach! Sharlene
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Yummy yummy in the tummy. I miss the days when we made things in the kitchen at the Wilshire Temple. Your mom was fantastic at teaching us how to make the right way. Sweet memories of wonderful women. We laughed and cried as we listened to many of the ladies stories of the past. Sadly I stopped cooking when I moved from my house. BUT I do have an oven where I live so I’m going to make these. It will make my sons happy when they come for Passover. The chef where I live does an amazing job making the Passover dinner and we have a very nice service before. I am very lucky to be here. Happy Pesach ❤️❤️
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Marcia, do you beat the egg whites first like you do for ashuplados?
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No. Just mix. By hand. Easy and they come out perfectly. (Beating the egg white creates a different consistency….the cookies come out flat and a totally different texture).
Wishing you a meaningful holiday and special family time.
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