Amigdalota (Almond Macaroons)
Yield
8 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
almonds
ground |
|
| 4 | each |
egg whites
|
*
|
| pn |
salt
|
*
|
|
| 1 | x |
rosewater
|
*
|
| 2 | tablespoons |
bread crumbs
toasted |
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
vanilla |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
almonds
ground |
|
| 4 | each |
egg whites
|
*
|
|
salt
|
*
|
||
| 1 | x |
rosewater
|
*
|
| 3E+1 | ml |
bread crumbs
toasted |
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
vanilla |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Beat egg whites with salt until stiff and add lemon juice. Fold in almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper bag to fit cookie sheet and grease paper and bake at 275'F. about 20 minutes, checking after 15 to prevent burning. Take out and brush with rosewater. Lift off macaroons after loosening them by moistening the paper. Sift powdered sugar over warm cookies.
