AMIGDALOTA (ALMOND MACAROONS)
Ingredients
- Rosewater
- 2 tablespoons toasted bread crumbs
- ¾ cup sugar
- ½ teaspoon lemon juice
- 1 teaspoon vanilla
- Powdered sugar
Directions
- 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 275F 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.
