Recipe#6563

Title: Amigdalota (Almond Macaroons)

SOAR

      Yield: 8 servings
 
      1 lb Ground almonds
      4    Egg whites
        pn Salt
           Rosewater
      2 T  Toasted bread crumbs
    3/4 c  Sugar
    1/2 t  Lemon juice
      1 t  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.