Amigdalota (almond Macaroons)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Greek | Cookies, Desserts, Greek | 8 | Servings |
INGREDIENTS
| 1 | lb | Ground almonds |
| 4 | Egg whites | |
| pn | Salt | |
| Rosewater | ||
| 2 | T | Toasted bread crumbs |
| 3/4 | c | Sugar |
| 1/2 | t | Lemon juice |
| 1 | t | Vanilla |
| Powdered sugar |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 428
Calories From Fat: 248
Total Fat: 29.6g
Cholesterol: 0mg
Sodium: 42mg
Potassium: 435.7mg
Carbohydrates: 32.5g
Fiber: 6.3g
Sugar: 22.1g
Protein: 14g