Cookies, Amygdalota Recipe
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Category: |
Category: |
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Cookies |
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Ingredients: |
Ingredients: 4 cups of blanched almonds or almond powder or almond paste
1 1/2 cups of white sugar
2 tablespoons almond extract and a little vanilla
5 egg whites, room temperature
large handful of almonds, cut in half or dried cherries
optional: warmed rose water and honey
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Directions: |
Directions:Preheat oven to 350º.
If using blanched almonds, pulse in food processor in batches into a fine grind.
1. Line a baking sheet with foil or parchment paper.
2. In a medium bowl beat the egg whites and extracts, then add sugar and almond, use enough egg whites so cookies are moist.
3. Drop heaping Tablespoon mounds of almond mixture (1-inch apart) onto the sheet. Gently place a cherry or almond half into the center of each cookie.
4. Bake for 20 minutes or until firm at the edges but still soft in the center and golden.
5. Remove from the oven and brush with warm rosewater and honey if using (makes them taste more like the cookies from the Greek restaurant).
6. Cool on wire rack. |
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Dried Cherries |
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Ingredients: |
Ingredients: 1 16-ounce jar maraschino cherries
3/4 cup sugar
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Directions: |
Directions:Drain the cherries, reserving 1/4 cup of the juice. Combine the reserved juice and sugar in a small saucepan and place over medium heat, stirring until the sugar is mostly dissolved. Add the cherries, and stir well. Bring the mixture to a boil, then cover the pan and reduce the heat to low. Simmer for 45 minutes to 1 hour, until the cherries are slightly shriveled and firm to the touch. Remove from the heat, uncover the pan, and let cool completely. When the cherries have cooled, remove them to paper toweling (leaving the syrup behind, if your recipe doesn't call for it) and pat dry. Store leftovers in an airtight container in the refrigerator for up to six months. |
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