Amygdalota Greek Almond Cookies Recipes

Steps:

• 1. Preheat oven to 350°F (320°F in convection oven). Line 2 baking trays with parchment paper and set aside.
• 2. In a bowl, combine the almond meal, sugar, and almond extract. Add the lightly beaten egg whites and mix until it forms a firm paste.
• 3. Roll level tablespoons of the mixture into balls, then slightly flatten each one. If your hands get too sticky, wet them, shake off the excess moisture, and use your wet hands to make and press the balls. Place on the baking tray and press slivered or whole blanched almonds on top to decorate.
• 4. Bake for 15 minutes or until lightly browned. Cool for 5-10 minutes on the baking sheet then transfer to wire racks to cool completely. Store in an airtight container.

Steps:

• Cut almond paste into 1/2 inch pieces.
• In an electric mixer with a paddle, mix the almond paste for a few minutes and then slowly add the confectioner sugar.
• 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.
• Put mixture into pastry bag and pipe onto a non stick cookie sheet, making small cookies.
• Bake in a preheated 350 degree oven until golden brown, about 20 minutes.