Italian Macaroons

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup almond paste
  • 1 cup sugar
  • 3 egg whites
  • 2 tablespoons sifted all-purpose flour
  • ΒΌ cup finely chopped mixed candied fruits


  1. Work the almond paste with the hands until pliable.

  2. Gradually add the sugar and egg whites until well mixed. Add the flour and mix well. Add the fruits.

  3. Line cookie sheets with greased aluminum foil. Drop small teaspoons of the mixture about two inches apart onto the foil. Cover lightly with wax paper and let stand in a cool place (not the refrigerator) overnight.

  4. Preheat oven to slow (300Β°F.).

  5. Bake the cookies for about twenty-five minutes. Store them, tightly covered, for at least twenty-four hours before serving.

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