Amigdalota (Almond Cookies)

Course : Greek
Serves: 1
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1 1/2 pounds almonds -- chopped
1 3/4 cups sugar
3 large egg whites
3 tablespoons farina or toasted bread crumbs -- (or cream of wheat)
2 teaspoons vanilla
3/4 pound Flour
10 pieces sugar
1 pint candied cherries
1 teaspoon rosewater -- (opt.) or flower water -- (opt.)

Preparation / Directions:

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 pieces and roll each into a ball. Press half a cherry on top of each. Place on well-buttered baking sheet and bake in preheated 250F oven for 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 flower water, sprinkle some on the cookies as soon as they come out of the oven

2 Kitchen's say:
  (2 1/4 1/2 Stars!)
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