Recipe ingredients
- 1 pound ground almonds
- 3/4 cup granulated sugar
- 2 tablespoons toasted bread crumbs
- 4 egg whites
- 1/2 teaspoon lemon juice
- Pinch of salt
- 1 teaspoon vanilla extract
- Rose water
- Confectioners sugar
Recipe method
- Beat egg whites with salt until stiff, then add lemon juice.
- Add almonds, sugar and crumbs to egg whites, folding them in gradually. Add vanilla extract.
- Cut a brown paper bag to fit a cookie sheet and grease the paper.
- Drop teaspoon-size macaroons onto paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that amigdalota do not burn.
- Brush cookies with rose water when they come out of the oven.
- Loosen them from paper by moistening the paper slightly and lifting off macaroons.
- Sift confectioners sugar over them and let cool.
Other greek recipes:
Amigdalota greek almond macaroons recipe
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