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Rustic Pistachio Macaroons Recipe from American Almond

Learn to make this Rustic Pistachio Macaroons recipe with Angelo La Mendola, owner, baker and pastry chef at Malverne Pastry Shop from American Almond. YIELD 5 lb. Dough, approximately 20 Dozen Cookies INGREDIENTS FOR THE DOUGH 1 lb. - American Almond Pistachio Flour 2 lb. - American Almond Blanched Almond Flour 2 lb. - Granulated Sugar 3 1/4 oz. - Honey 1 3/4 oz. - Grated Lemon Zest 11 oz. - Egg Whites (A) INGREDIENTS FOR THE COATING As needed - Egg Whites (B) As needed - Powdered Sugar DIRECTIONS 1) Combine the American Almond Pistachio and Blanched Almond Flours, sugar, lemon zest and honey in the bowl of a mixer fitted with the paddle attachment. Blend on slow speed then gradually add the eggs whites (A) to form a paste-like dough. The dough should be neither too soft nor too firm. 2) Place the dough on a lightly floured work bench. Cut 1 pound portions from the mass of dough then roll them into ¾-inch diameter ropes. Portion into ¾-inch pieces. 3) Moisten hands with egg whites (B) and roll each piece into uniform balls. 4) Lightly toss the balls in powdered sugar until coated. Place them spaced 1 ½ inches apart on lightly greased sheet pans. Let stand 2 to 3 hours until a crust forms. 5) Using your thumb and first two fingers, slightly pinch each ball to roughly form a triangle. 6) Bake the rustic pistachio macaroons at 450°F for 4 to 5 minutes until dry and set yet still tender inside.