1 1/2 lb almonds, chopped
1 3/4 cup sugar
3 each egg whites
3 tbsp farina or toasted bread >>>
1 crumbs (or cream of wheat)
2 tsp vanilla
3/4 lb 10x sugar
1 candied cherries
1 rosewater (opt.) or
1 flowerwater (opt.)
Directions
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.
Servings: 1 servings
Amigdalota (Almond Cookies) Recipe brought to you by Recipe Ideas
Categories: Cookie; Nut
The History of Recipes
Historians have proved the existence of recipes way back into ancient history, in truth as far back into recorded history as the Egyptians, and maybe even further. In practice though, these, ancient cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius created a collection of scripts which described recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. This early Roman chef tells us how the early Romans used many different aromatic flavours, including some that we all recognise such as thyme, fennel and parsley. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas prompted an explosion in manuscripts on food, the majority of which are now in private collections. Over the next few centuries, the rich families of Europe tried to serve the best banquets, and consequentially chefs and their recipes were greatly in demand. However, it wasn`t until the 19th century that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and recording the recipes that were being prepared for the better households. The introduction of television brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Amigdalota (Almond Cookies) recipe.
