1. Preheat oven to 375°F.
2. Combine the “almond paste”, sugar and salt in a large mixing bowl.
3. Using your hands, knead together until mixture is completely incorporated.
4. Add in the liqueur.
5. Gently work it into the paste to form a smooth dough.
6. Sift the powdered sugar into a mixing bowl.
7. Using a ½ oz. metal scoop, scoop out individual portions of the dough.
8. Place each in the bowl of powdered sugar.
9. Coat each ball completely with powdered sugar.
10. Place on a parchment-lined baking sheet, leaving a 1” space between each macaroon.
11. Pinch together the sides of each macaroon with your fingers and thumb, leaving a finger-indented well in the center like a little volcano.
12. Let the macaroons sit out for 20 minutes to dry out.
13. Bake until golden brown, about 10–12 minutes.
14. Remove from oven and let cool completely.
15. Serve immediately or store in an airtight container.
CHEF’S NOTE: IMPORTANT “Almond paste” is similar to marzipan but contains less sugar and no fillers. (Some versions of almond paste do contain cream or eggs. To make this recipe vegan, check that your almond paste doesn’t contain any eggs or dairy.) Marzipan will not work for this recipe.
YIELDS: 20 macaroons.
Source: Rabbi Alan Ira Silver