Greek Almond Macaroon Cookies (Amygdalota)

1. 1

   Cut almond paste into 1/2 inch pieces.

2. 2

   In an electric mixer with a paddle, mix the almond paste for a few minutes and then slowly add the confectioner sugar.

3. 3

   With the mixer still on add the rose water, continuing to mix until you have a thick dough. Then slowly add the egg whites one at a time until mixture is loose enough to pipe out a pastry bag but not soupy (the consistency of a brownie batter). Depending on the humidity, you will need more or less egg whites.

4. 4

   Put mixture into pastry bag and pipe onto a non stick cookie sheet, making small cookies.

5. 5

   Bake in a preheated 350 degree oven until golden brown, about 20 minutes.

No nutritional information available.

No additional tips available.