Amigdalota (Almond Cookies) Recipe
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Amigdalota (Almond Cookies)
1 1/2 lb Almonds, chopped
1 3/4 cup Sugar
3 each Egg whites
3 tbsp Farina or toasted bread >>>
Crumbs (or Cream of Wheat)
2 tsp Vanilla
3/4 lb 10x sugar
Candied cherries
Rosewater (opt.) OR
Flowerwater (opt.)
If you blanch your own almonds, place in oven for a few minutes to
dry, then chop them finely. Place in deep bowl. Add sugar. Beat egg
whites lightly in another bowl, and add to the almonds. Add farina or
bread crumbs and the vanilla, and knead well. Pinch off small pcs.
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 min. Place cookies on a plate, sift confectioner's sugar on,
and transfer to platter to serve.
NOTE: If you have access to rose- or flower water, sprinkle some
on the cookies as soon as they come out of the oven.
Serves: 1 |
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