Recipe#6564

Title: AMIGDALOTA (ALMOND COOKIES)

From:Margaret Garland
Date: Wed, 24 May 1995 07:12:35 -0400 

   1 1/2  lb            Almonds -- chopped
   1 3/4  c             Sugar
   3                    Egg whites
   3      tbsp          Farina or toasted bread >>>
                        Crumbs (or Cream of Wheat)
   2      tsp           Vanilla
     3/4  lb            10x sugar
                        Candied cherries
                        Rosewater (opt.) OR
                        Flowerwater (opt.)
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 pcs. and roll 
each into a ball.  Press half a cherry on top of eac. Place on 
well-buttered baking sheet and bake in preheated 250 F. oven for abt. 20 
min. 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.