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Ingredients:
1/8 Cup(s) matzo cake meal
3/4 Cup(s) whole blanched almonds
6 783/3022 Ounce(s) sugar
1/2 Cup(s) dried apricots; chopped
1/3 Tablespoon(s) grated orange rind
417/10000 Ounce(s) almond extract
3 large egg whites
Directions: Preheat oven to 325F . Line a baking sheet with partchment paper, and sprinkle with 2 T matzo cake meal. Place the almonds in a food processor, pulse 3-4 times or until coarsely chopped. Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3-4 times or just until combined. (mixture will be sticky) Using hands dusted with matzo cake meal, divide dough into 16 portions. Roll each portion into a ball; pinch tops to form a pear shape. Place on prepared baking sheet. Bake for 20 minutes or until lightly browned. cool on a wire rack. Contributor: Cooking Light
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