Almendrados (Almond-Lemon Macaroons) Recipe (2024)

I used Trader Joe's ground almond meal, 1 1/3 cups equals 2 cups blanched almonds no need to grind. This saved time and was still delicious. I doubled the recipe & added grated orange peel and vanilla powder.
I had to bake them for about 12-13 minutes, so keep an eye on them according to your oven. Many of my guests had recipe requests for these treats. Chewy texture like a macaroon & freezes real well. I made the batter two days before I baked them to save time, were perfect!

How much almond meal did you use? There isn't a one to one correlation between whole and ground. My rule of thumb has been 2/3 meal to 1 cup almonds, but my cookies came out flat so I don't think it was enough meal.

I've been making these for years and just looked at the recipe this morning, as it's one of my go-to desserts for Passover. In the last few years I know I've used almond meal (Trader Joe's sells it) but this time I'm going to do a mix of meal and slivered blanched almonds so I get the nutty pieces in the cookie as well. I also tend to add more lemon zest because I love lemon...

I know this was asked, but I didn't see an answer, how much almond meal should be used?
Also how far in advance can these be made? Can they be frozen?

Have made these several times. Delicious. Added more grated lemon and some lemon juice. I use Almond Meal and used 2 cups. I also rolled them in sanding sugar (as I see in the Times picture).

I made these with a bag of raw pistachios from trader Joe's and they were divine - the most gorgeous shade of dusky green. I did not have time to chill for at least 12 hours as the recipe stated - just 6 hours. They were totally fine. A perfect recipe

One note about the lemon, for those who may not have lemons growing in the yard. Grated lemon rind yields a fine, oily substance that adds perfume to the cookie and a decided lemon flavor. Lemon juice, on the other hand, being a liquid without the oily lemon essence, adds liquid where it's not called for, sourness where it's not wanted, and just a little flavor. Never substitute juice for fresh lemon zest. A good substitute would be lemon oil (different than lemon extract), 1/4 to 1/2 teaspoon.

1 cup almonds equals 145 grams2 cups blanched almonds equals 1 1/3 cup

I think you've got that turned around ... 1 1/3 cups of whole almonds equal about a cup of ground.

Substituted 1 and 1/3 cups super-fine almond flour, as someone suggested, and doubled the amount of lemon zest. Baked them for the full 10 minutes. They came out perfectly domed and completely delicious.

Replace: 1 1/3 almond meal equals 2 cups blanched almonds add lemon juice in addition to the peel

Baked this at 5,000+ ft in Northern Colorado. Used 2 full C almond flour and baked at 355 for 12 minutes. 10 wasn't quite enough in my oven. They kept their shape and did not spread at all, which is typically a real problem at this altitude. I thought they were too sweet and I do have a sweet tooth - next time will try 1/2 C sugar.

Cooked a few times. The first batch spread out too much, so after some experimentation, it's best for met to add an extra egg yolk to a double batch (2 eggs plus one yolk), cover the dough with a towel and not plastic wrap while it sits overnight in the fridge, and cook them for 18 minutes in pre-heated oven on insulated baking sheets. Cook times might be shorter if I cooked them a batch at a time, but I just swap racks half-way through, and am done in one set.

I make these all the time using an Italian recipe that is virtually identical, except 1) you don’t chill the dough and 2) you roll the cookies in powdered sugar before inserting the almond. I often mix in ground saffron threads softened in a teaspoon of warm water to the dough as well. Just because I happen to love saffron.

I've been making these delicious cookies for several years, can't keep ‘em in the jar! Have used the 2 cups blanched whole almonds = 1 1/3 almond flour ratio recommended in many of these Comments with total success. Stumbled across one online site today, then several (!) that swear by 1 cup almonds = 1 1/4 cups flour (so 2 cups = 2 1/2 cups)…. This is a HUGE difference! What is one to think? What am I to do?Advice would be most welcome/reassuring… (of course if it ain't broke, why “fix” it?)

Ok but nothing to write home about in flavor. Almond pistachio one much better

These are so easy and are fabulous. I reduced the sugar to 1/2 c plus 2 T, used 1 1/3 cups almond flour and added about 1/8 t lemon extract. I used what I had and put a raw pistachio on top. I didn’t roll in sugar but did dust them with powered sugar when done. Baked for about 9 minutes. Chewy and lemony.

Subtle. Delicious. Slowly addictive. Roll in turbinado sugar for a richer flavor.

1 and 1/3 cup almond meal Double lemon zest

These spread out in a way that looks pretty different from the picture and taste very plain. I will not be making them again.

I fear that everyone using almond meal or flour is missing out on the texture of the processed almond. Time is time though, so I get it.These are excellent. Picked up some bulk organic almonds at Whole Foods and they really brought out the best in this cookie. Made exactly as described.

A simple and delicious recipe. I added almond extract.

2 lemons worth of zest per recipe, definitely use almond flour 1 1/3 c

Delicious and so easy. I used Bob's almond meal - 1-1/3 cups - and it came out great. I only got 18 cookies, not 30! Baked for about 14 minutes. Next time I will double the lemon zest.

Instead of refrigerating for 12 hours, just pop in the freezer for 30 minutes!

Meh. Don’t make again. Or add more lemon?

250g almond meal200g sugar

I made this for a kosher Seder dinner and it came out great! It is easy, especially prepping everything and throwing it in the fridge until baking time. This might be my go to dessert anywhere I can serve nutty desserts!(I used almond flour from Costco and based on the weight of whole almonds, I used 294 grams for 2 cups of almonds. Worked great!)