Amigdalota (Almond Cookies)
Farina or toasted bread
Crumbs (or Cream of Wheat)
Rosewater (opt.) OR
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 each. 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.