Almond Cookies-Ergolavoi

Almond Cookies-Ergolavoi
A sweet from the old days. When even at urban homes and bakeries where saying them macarons. Ideal sweet, with delicate taste and subtle aromas of almonds and rose water.
Favorite traditional almond cookies, sprinkled with almond flakes and stuffed with jam between them or plain.
Yours!
work: 30′ time: 50′ easy:

Almond Cookies-Ergolavoi

Ingredients (∼25 pieces)

  • 200 gr (7.1 oz) almonds raw, peeled
  • 120 gr (4.2 oz) sugar
  • 1 pinch of salt
  • 1 tbsp rose water
  • 2 egg whites
  • almonds flakes for decoration
  • jam of your choise, optional
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 rose 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 (~30 gr - 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.
Almond Cookies-Ergolavoi Almond Cookies-Ergolavoi Almond Cookies-Ergolavoi
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.

Zambia Sifaki