Title: Amigdalota (Almond Macaroons)
Categories: Greek Dessert Cookie Ethnic
Yield: 8 Servings
| 1 | lb | Ground almonds |
| 4 | | Egg whites |
| | pn | Salt |
| | | Rosewater |
| 2 | tb | Toasted bread crumbs |
| 3/4 | c | Sugar |
| 1/2 | ts | Lemon juice |
| 1 | ts | Vanilla |
| | | Powdered sugar |
Beat egg whites with salt until stiff and add lemon juice. Fold in almonds,
sugar and crumbs gradually. Add vanilla. Cut a brown paper bag to fit
cookie sheet and grease paper and bake at 275'F. about 20 minutes, checking
after 15 to prevent burning. Take out and brush with rosewater. Lift off
macaroons after loosening them by moistening the paper. Sift powdered sugar
over warm cookies.