Val's Almond Macaroons

Val's Almond Macaroons

Line a cookie sheet with parchment paper
Preheat oven to 350 degrees

2 egg whites
1 1/2 cups ground almonds
Scant cup sugar
1 teaspoon cornstarch
1/2 teaspoon almond extract
Glacéd cherries or sliced almonds

Whip egg whites into soft peaks.
Fold in remaining ingredients until well mixed.

Using a small ice cream scoop (about 1 1/2 tablespoons), form about 16 cookies
Top each one with a cherry half or some sliced almonds.
Bake for 12 to 15 minutes or until lightly browned.

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A lighter take on Potato Knishes

Potato Knishes

2 lbs, potatoes, cooked and mashed
1 1/2 lbs, onions, finely chopped
1/4 cup oil
Freshly ground pepper
4 ounces butter, melted
1 lb. package filo dough

Sauté onions in oil until softened and just turning golden.  Add salt and pepper to taste.
Stir cooked onions with the oil into the potatoes, mixing well.

Cut filo sheets in quarters and wrap well in plastic wrap.

Working with a few sheets at a time, butter one sheets top with a second sheet and butter that.  Place a small spoonful of potato filling at the bottom of the filo, roll up, tuck the sides in and continue rolling.

At this point you may either bake them at 375 degrees for 5 to 7 minutes until golden brown.  Or, place them on a wax paper lined cookie sheets and freeze.  Once they are frozen, place them in a freezer bag.  Bake as above for 10 to 12 minutes


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