Rose Water Almond Cookies (Maronchinos)

Almonds are very symbolic in Jewish tradition. In Hebrew, “shakad” is the word for almonds. Literally shakad translates as “hasty awakening” or “to watch for.” In Israel, the January flowering of the almond marks the arrival of spring. The themes of the almond are spring, regeneration, divination, and fertility.

Our almond cookies are delicious — crunchy on the outside, chewy on the inside, and just a hint of rose water. They are fun and easy to make with the family. Lucy especially loves to be the designated helper when we make these cookies.

Watch the video below to see Andy & his daughter Lucy make this recipe.

Makes about 40 cookies

Ingredients

  • 4 cups blanched almonds + about 40 almonds, lightly toasted in the oven (or 3 cups almond flour + 40 almonds)
  • 1 tsp almond extract (optional but adds extra almond flavor)
  • 2/3 cup superfine sugar (regular sugar is okay but texture is more tender with the superfine sugar)
  • 3 tbsp rose water
  • 2 eggs, beaten lightly
  • confectioners’ sugar to sprinkle on top of cookies

Instructions

  1. Preheat oven to 350°F
  2. Toast 40 almonds in a preheated 350-degree oven for about 5-10 minutes (watch so they don't burn). You will top each cookie with an almond before baking.
  3. Pulse the 4 cups of blanched almonds in a food processor until the texture resembles coarse flour.
  4. Mix the almond flour with the sugar in a bowl.
  5. Add the extract, rose water and eggs and mix to a smooth paste with a wooden spoon.
  6. Scoop walnut-sized balls onto a parchment lined cookie sheet and top each with a whole toasted almond.
  7. Bake 15-20 minutes or until lightly golden on top and slightly chewy in the middle. Remove immediately from cookie sheet so they don’t overbake.
  8. Let them cool before dusting with confectioners’ sugar.

Notes

Time Saving Tip: Buy almond flour or meal instead of pulsing whole almonds. 3/4 cup of almond flour or meal per 1 cup freshly ground almonds. Freeze cookies fully baked on a flat cookie sheet. Once frozen, remove cookies from cookie sheet and store in freezer in zip-top bags or containers.

Video

10 Comments

jackie

how much almond flour do i use? still 4 cups to replace 4cups of almond blanched?

Reply
Sheryl Pappas

The recipe says use 3 cups almond flour + 40 whole almonds as a replacement.

Reply
Tonya Echols

I love to know what rose water is please.but it sounds yummy and delicious.and please if if it’s possible can you send some recipes.my home address is 6501 Ashwood circle Montgomery AL 36108 .thank you and God bless

Reply
Eva Yelloz

I believe confectioner’s sugar contains flour, hence, not kosher for passover. What is an alternative?

Reply
Breaking Matzo

You can use 1 tablespoon potato starch and 1 cup sugar. Blend it in a food processor until it is very powdery and resembles confectioner’s sugar.

Reply
Heather Nees

I wasn’t able to get Rosewater in time to make these for Seder so I substituted Almond Milk for the 3T of liquid. Perfect!

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