These Almond Macaroons are yummy gluten-free and dairy-free cookies that are perfect for Passover. Although they taste delicious with a cup of tea or coffee for any time of the year! They make a delicious alternative for those with strict dietary requirements around the holidays too.
This recipe for Almond Macaroons comes direct from my [Jewish] mother-in-law who kindly shared it with me many years ago!
While I am not Jewish, I am married to a Jewish man and have celebrated many Passover Seders at his parent’s house.
My mother-in-law would always make these yummy macaroons as well as her delightful Cinnamon Balls which are also suitable for Passover.
Passover (which lasts for 8 days) is the strictest Jewish holiday when it comes to food. Jews traditionally avoid eating food made from leavened grains such as bread and bread products.
This means not using ingredients such as wheat, barley, spelt, oats and rye. Wheat flour is permitted only if it is baked into Matzah (unleavened bread).
So that means these delicious almond cookies are gluten-free as they use ground almonds instead of regular flour.
They are also dairy-free, however they do contain egg whites.
The macaroons are quick and easy to make and are so moreish! One is never enough!
Ingredients used in this recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post, but here is a brief outline so you know what to expect from the recipe.
I highly recommend always reading a recipe all the way through before starting.
This recipe uses just FOUR ingredients:
- Ground Almonds – might be known as Almond Flour too. It’s quite grainy.
- Egg Whites
- Sugar (white/caster)
- Whole Blanched Almonds – or you could use flaked almonds instead
Almond Macaroon Recipe Tips
The original measurements of this recipe imperial rather than metric, since the recipe came from my mother-in-law who has all her recipes scribbled down on scraps of paper – love it!
Back in the day we used pounds and ounces instead of grams and kilograms!
Most food weighing scales will have both measurements on them.
I have only even baked these cookies using the imperial measurements, however I’ve added the approximate equivalent in both metric and in American cups.
This is a forgiving recipe so even if things are a little bit out I’m sure they will turn out just fine!
- Use a whisk to beat the egg whites to soft peaks – you could do this by hand or with an electric handheld mixer.
- Then simply add the ground almonds and sugar and mix to form a dough.
- Wet your hands to form the dough into 1-1½-inch balls – this will prevent the dough from sticking to your hands too much.
- Gently press down and top with an almond.
- You can use blanched or flaked almonds – the choice is yours!
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal!
The recipes I’ve suggested below may not necessarily be Kosher or suitable for Passover.
- Appetizer: Chicken Soup
- Main Dish: One-Pan Lemon & Rosemary Chicken Thighs
- Side Dish: Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
- Beverage: Prosecco Cocktail with Blackberry, Elderflower & Basil
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Gluten-Free Recipes
If you would like some more gluten-free recipes, check these ones out next:
- Gluten-Free + Paleo Spiced Apple Loaf
- Gluten-Free Banana Bread
- Vegan; Gluten-Free; Keto; Low Carb Afternoon Tea Recipes
More Cookies with Almonds
I love the flavor of almonds and it would seem I have quite a few cookie recipes using them. Here are some to try:
Please note they may not be suitable for Passover or be gluten-free or dairy-free.
Know someone who would love this recipe? Why not forward it onto them by email or WhatsApp?
- 2 egg whites
- 340g/¾ lb/1½ cups ground almonds
- 115g/½ lb/1 cup white sugar
- 20 whole blanched almonds or almond flakes
- Preheat oven to 180C/350F/Gas 4 and line a baking sheet with parchment paper.
- Place the egg whites into a mixing bowl and whisk to a soft peak.
- Add the ground almonds and sugar to the bowl.
- Stir everything together to bring to a dough.
- Roll about a teaspoon of the mixture in your hands into a ball. (Wet hands slightly to prevent sticking).
- Place each ball onto the prepared baking sheet and press down to flatten slightly.
- Add an almond on top of each macaroon.
- Bake 10-15 minutes until golden.
- Eat & Enjoy!
Since this is a family recipe passed down to me from scribbles on scraps of paper, the measurements were originally in imperial pounds. I have converted it approximately into grams and American cups, but have only cooked these cookies using the original imperial measurements.
These cookies are Kosher for Passover.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 155Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 97mgCarbohydrates: 15gFiber: 2gSugar: 12gProtein: 4g
This site uses Nutritionix to provide estimated nutrition. If you need exact calories and macros, please do your own calculations. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes.