1 1/2 lb Almonds, chopped 2 ts Vanilla
1 3/4 c Sugar 3/4 lb 10x sugar
3 ea Egg whites Candied cherries
3 tb Farina or toasted bread Rosewater (opt.) OR
Crumbs (or Cream of Wheat) 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 well-buttered 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.
Yields
1 servings