A dessert from the old days. When even at Athenian urban houses and bakeries where saying them macaroons. Ideal sweet/cookies, with delicate taste and subtle aromas of almonds and Orange Blossom Water.
Favorite traditional almond cookies, sprinkled with almond flakes and stuffed with jam between them or plain.
Yours!
Favorite traditional almond cookies, sprinkled with almond flakes and stuffed with jam between them or plain.
Yours!
| work: 30′ | time: 50′ | easy: |
Ingredients (∼25 pieces)
|
Grind the almonds, sugar and salt in blender. Almonds should be fine granules. Beat the egg whites with an electric mixer until they rise and become a light meringue. |
Pour the mixture of almonds in a large bowl and add orange blossom water. Gradually add the meringue. |
Stirring quickly with a plastic spatula until it becomes a mass standing. |
Wet with water to our fingertips and we get a ball, walnut-sized (~30g - 1.1 oz), each time of the mixture, shaping it into oblong shape . Arrange the pieces on baking sheet lined with parchment paper, spaced 2-3 cm (~1 inch). |
Sprinkle with a little almond flakes. Bake in preheated oven at 170°C (338°F, Gas 3.5) for 18'-20', until they get some color. Take them off, let them cool, do the two sandwich, with a little jam between them. |
To peel almonds put them to boil for 1'-2' in a saucepan with water to cover them and immediately after in cold water. They peel out easily.
This process can be done from the day before to have time to dry and be milled best.
This process can be done from the day before to have time to dry and be milled best.
