Amigdalota (almond Cookies) Recipe
The best delicious Amigdalota (almond Cookies) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Amigdalota (almond Cookies) recipe today!
Hello my friends, this Amigdalota (almond Cookies) recipe will not disappoint, I promise! Made with simple ingredients, our Amigdalota (almond Cookies) is amazingly delicious, and addictive, everyone will be asking for more Amigdalota (almond Cookies).
What Makes This Amigdalota (almond Cookies) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Amigdalota (almond Cookies).
Ready to make this Amigdalota (almond Cookies) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 lb Almonds, chopped
1 3/4 c Sugar
3 Egg whites
3 tb Farina or toasted bread
Crumbs (or Cream of Wheat)
2 ts Vanilla
3/4 lb 10x sugar
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 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.