Portuguese Almond Macaroons

Preparation info

  • Makes about

    4 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

Based on a recipe for Portuguese macaroons called bolos d’amendoas, these little mouthfuls are chock-full of almonds. They’re not as sweet as most macaroons, and the bread crumbs give them a nice crumbly texture. If possible, use homemade bread crumbs (made with crustless French or Italian bread, in the food processor or blender).


  • 1⅓ cups whole almonds, with skins ( to 7 ounces)
  • cup dry bread crumbs, homemade if possible
  • 1 cup plus 2 tablespoons sugar
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon almond extract
  • 4 egg whites Slivered or halved blanched almonds, for the tops


    1. Preheat the oven to 325°F. Butter two baking sheets; set aside.
    2. Place the whole almonds, bread crumbs, and sugar in a food processor and process until very finely chopped, but not ground to a smooth powder. (You can also do this in a blender, but you’ll have to work in small batches.) Add the melted butter, almond extract, and egg whites, processing until well blended.
    3. With dampened palms, roll the mixture into balls, using a rounded teaspoonful of dough for each cookie. Place the balls on the baking sheets in neat rows and gently press an almond sliver or half into each one, flattening it very slightly.
    4. Bake the macaroons 17 minutes, until barely colored to a very pale gold. Transfer to a wire rack to cool; then store. These macaroons keep well for several days, stored airtight; they also mail well.