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Almond Rounds
(Amygthalota)
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| What You Need: |
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1 pound (4 cups) blanched almonds
1 cup sugar
1 teaspoon vanilla extract
3 egg whites, lightly beaten
1/3 cup soft breadcrumbs, made from day-old white bread, edges trimmed
1 cup orange-flavor water or rose water (available at Greek specialty shops)
Confectioners' sugar for dusting
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| How To Cook: |
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1. Preheat oven to 350°F.
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2. In a food processor or by hand, grind almonds with 2 tablespoons sugar until very fine. Add remaining sugar, vanilla extract, egg whites, and breadcrumbs.
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3. Knead to form a dough. Break off pieces of dough about the size of a walnut. Shape into 1˝-inch rounds. Arrange on buttered cookie sheet and bake for 15 minutes, or until golden. Cool on sheet.
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4. Dip each cookie into orange-flavor water or rose water and dust generously with confectioners' sugar. Store in an airtight container.
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To Make: approximately 24 cookies
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