Amigdalota (Greek Almond Macaroons)

Instructions

1. 1

   Beat egg whites with salt until stiff, then add lemon juice.

2. 2

   Add almonds, sugar and crumbs to egg whites, folding them in gradually.

3. 3

   Add vanilla extract.

4. 4

   Cut a brown paper bag to fit a cookie sheet and grease the paper.

5. 5

   Drop teaspoon-size macaroons onto paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don't burn.

6. 6

   Brush cookies with rose water when they come out of the oven.

7. 7

   Loosen them from paper by moistening the paper slightly and lifting off macaroons.

8. 8

   Sift confectioners' sugar over them and let cool.