Amigdalota (Almond Cookies) Recipe
- SPALDING
- 1 1/2 lb Almonds minced
- 1 3/4 c. Sugar
- 3 x Egg whites
- 3 Tbsp. Farina or possibly toasted bread Crumbs (or possibly Cream of Wheat)
- 2 tsp Vanilla
- 3/4 lb confectioner's sugar
- 10 x sugar Candied cherries Rosewater (opt.) Or possibly Flowerwater (opt.)
- If you blanch your own almonds, place in oven for a few min to dry, then chop them finely.
- Place in deep bowl.
- Add in sugar.
- Beat egg whites lightly in another bowl, and add in to the almonds.
- Add in farina or possibly bread crumbs and the vanilla, and knead well.
- Healthy pinch off small pieces.
- and roll each into a ball.
- Press half a cherry on top of eac.
- Place on well-buttered baking sheet and bake in preheated 250 F. oven for abt.
- 20 minutes.
- Place cookies on a plate, sift confectioner's sugar on, and transfer to platter to serve.
- NOTE: If you have access to rose- or possibly flower water, sprinkle some on the cookies as soon as they come out of the oven.
sugar, egg whites, farina, vanilla, sugar, rosewater
Taken from cookeatshare.com/recipes/amigdalota-almond-cookies-64821 (may not work)