Amigdalota (Almond Cookies) Recipe – a delicious recipe with Sugar, Egg whites, Farina, Vanilla, sugar, Rosewater. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
If you blanch your own almonds, place in oven for a few min to dry, then chop them finely.
2
Place in deep bowl.
3
Add in sugar.
4
Beat egg whites lightly in another bowl, and add in to the almonds.
5
Add in farina or possibly bread crumbs and the vanilla, and knead well.
6
Healthy pinch off small pieces.
7
and roll each into a ball.
8
Press half a cherry on top of eac.
9
Place on well-buttered baking sheet and bake in preheated 250 F. oven for abt.
10
20 minutes.
11
Place cookies on a plate, sift confectioner's sugar on, and transfer to platter to serve.
12
NOTE: If you have access to rose- or possibly flower water, sprinkle some on the cookies as soon as they come out of the oven.
2802
kcal
Calories
93
g
Fat
479
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: SPALDING, 1 1/2 lb Almonds minced, 1 3/4 c. Sugar, 3 x Egg whites, and more.
Yes, Amigdalota (Almond Cookies) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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