How to cook Amygdalota?

Preheat the oven to 375 degrees. Mix together the almond meal and all purpose flour and set aside. Only use almond meal if it is 100% blanched almonds. In a separate bowl, beat the egg whites until they have at least tripled in volume. Then continue beating, while slowly adding the sugar and finally the extract. Continue to beat until it forms peaks. Fold the egg whites into the almond mixture until it forms a sticky dough. Line a pan with parchment paper, and then lightly oil the paper, and sprinkle powdered sugar all over. Shake it around until just a very light coating remains on the paper. t this point, you can spoon out the mixture and form into a desired shape, or you can pipe the cookies. Place a few almonds on top of each cookie if desired. Place in the oven for 15 to 16 minutes, until the edges and peaks begin to get golden brown. Cool on racks, and wait at least 15 minutes before tasting, and then sprinkle with powdered sugar when ready to serve. Place in an airtight container for storage. They should keep well for a week or so, or freeze for longer storage.

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