Recipe - Amigdalota (Almond Cookies)

1 One half pound Almonds, chopped
1 Three fourths cup Sugar
3 Egg whites
3 tablespoon Farina or toasted bread
Crumbs (or Cream of Wheat)
2 teaspoon Vanilla
Three fourths pound 10x sugar
Candied cherries
Rosewater (opt.) OR
Flowerwater (opt.)

If you blanch your own almonds, place in oven for a few minutes to dry,
then chop them finely. Place in deep bowl. Add sugar. Beat egg whites
lightly in another bowl, and add to the almonds. Add farina or bread crumbs
and the vanilla, and knead well. Pinch off small pcs. and roll each into a
ball. Press half a cherry on top of eac. Place on wellbuttered baking
sheet and bake in preheated 250 F. oven for abt. 20 min. Place cookies on a
plate, sift confectioner's sugar on, and transfer to platter to serve.

NOTE: If you have access to rose or flower water, sprinkle some on the
cookies as soon as they come out of the oven.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini