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| Home -> [Cookies & Bars, Desserts, Eastern European, Greek] -> [Amigdalota (almond cookies) Recipe] |
Amigdalota (almond cookies)
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Cookies & Bars, Desserts, Eastern European, Greek |
Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Almonds, chopped | | 1 3/4
| cup | Sugar | | | 3 ea Egg whites | | 3
| tbsp | Farina or toasted bread >>> | | | Crumbs (or Cream of Wheat) | | 2
| tsp | Vanilla | | 3/4
| lbs | 10x sugar | | | Candied cherries | | | Rosewater (opt.) OR | | | Flowerwater (opt.) |
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Procedures:
| 1 | If you blanch your own almonds, place in oven for a few minutes to dry, then chop them finely. | | 2 | Place in deep bowl. | | 3 | Add sugar. | | 4 | Beat egg whites lightly in another bowl, and add to the almonds. | | 5 | Add farina or bread crumbs and the vanilla, and knead well. | | 6 | Pinch off small pcs. | | 7 | And roll each into a ball. | | 8 | Press half a cherry on top of eac. | | 9 | Place on well-buttered baking sheet and bake in preheated 250°F. oven for abt. | | 10 | 20 min. place cookies on a plate, sift confectioner"s sugar on, and transfer to platter to serve. | | 11 | Note: if you have access to rose- or flower water, sprinkle some on the cookies as soon as they come out of the oven |
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