Recipe - Amigdalota (Almond Macaroons)

1 pound Ground almonds
4 Egg whites
pn Salt
Rosewater
2 tablespoon Toasted bread crumbs
Three fourths cup Sugar
One half teaspoon Lemon juice
1 teaspoon Vanilla
Powdered sugar

Beat egg whites with salt until stiff and add lemon juice. Fold in
almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper
bag to fit cookie sheet and grease paper and bake at 275'F. about 20
minutes, checking after 15 to prevent burning. Take out and brush
with rosewater. Lift off macaroons after loosening them by moistening
the paper. Sift powdered sugar over warm cookies.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip