Amigdalota - Greek Almond Macaroons
|Ground almonds||500 Gram|
|Granulated sugar||200 Gram|
|Toasted white bread crumbs||2 Tablespoon|
|Lemon juice||1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Rose water||1 Tablespoon (for brushing)|
|Confectioner' s sugar||1 Tablespoon (for dusting)|
Beat egg whites with salt until stiff, then add lemon juice, almonds, sugar, vanilla extract and crumbs, folding them in gradually.
Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon - size macaroons onto paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don't burn.
Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening the paper slightly and lifting off macaroons. Soft confectioner's sugar over them and let cool.