Faux Stone Ground Almond Macaroons

Faux Stone Ground Almond Macaroons

I was inspired to create this recipe on a visit to the desert near Palm Springs. I discovered that the Desert Archaic peoples that settled there used to stone grind their grains and seeds. This would include acorns, pinon nuts and wild almonds.

(By the way, almonds were considered to be a delicacy).

Almonds are big business

California produces almost all of the almonds sold in the US (some trickles in from Spain and elsewhere) and 80% of the world supply.

Pasteurizing almonds

Since 2008, the USDA has mandated that almonds need to be pasteurized and sanitized, even when they are labeled raw.

The two main methods of pasteurization are:

  1. Steam pasteurization.
  2. Fumigation with Propylene Oxide - a verified carcinogen.

Avoiding toxic almonds

To avoid almonds that are toxic, buy organic almonds. Organic almonds are always steam pasteurized.

Until the laws are changed, you need to know and trust the source that you’re buying from.

Almond Moderation

Although almonds can be hard to stop eating, please consume them in moderation. Almonds are high in calories, fat, hydrogen cyanide (in raw almonds) and phytic acid – an acid that can block absorption of some nutrients.


These are the perfect after-dinner sweets when served with a light citrus sorbet or a simple cup of espresso. These cookies keep for several weeks.


2 Cups Blanched Almonds, whole or slivered
1 Cup Superfine Cane Sugar
1 teaspoon Almond Extract
Whites from 2 Eggs

2 Tablespoons Candied Orange Peel, chopped

2 Tablespoons Confectioner’s Sugar (optional)


  • Combine almonds and sugar in a food processor and pulse until the mixture resembles meal (not too coarse - not too fine).
  • Add the extract while pulsing, to incorporate evenly. Add candied orange peel at this time, if desired.
  • Then add the whites, slowly, while pulsing to incorporate evenly .The mixture will form a ball.
  • Transfer the mixture to a bowl and with damp hands form 1" balls. Place onto a parchment or Silpat (silicon) lined pan. Press each cookie down gently. Dust with a thin layer of confectioner’s sugar and let the almond macaroons sit, uncovered for two hours prior to baking. This is a key step to the success of the finished product.
  • After two hours, preheat the oven to 325 Degrees F. When the oven reaches temperature, bake the macaroons until they turn light brown for approximately 25 minutes.
  • Transfer macaroons to cool on a rack, immediately, if you are using parchment paper. A Silpat mat or silicon mat is more forgiving. Once they cool, store in an airtight container.

Yield: 24 Bite Size Cookies

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