Amigdalota (almond cookies)

Yield: 1 servings

Measure Ingredient
1½ pounds Almonds, chopped
1¾ cup Sugar
3 eaches Egg whites
3 tablespoons Farina or toasted bread >>>
Crumbs (or Cream of Wheat)
2 teaspoons Vanilla
¾ pounds 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.

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