Greek Almond Macaroon Cookies (Amygdalota) - cooking recipe

Ingredients

2 lbs almond paste
1 lb confectioners' sugar (sifted to remove lumps)
1/4 cup rose water
5 -6 egg whites

Preparation

Cut almond paste into 1/2 inch pieces.
In an electric mixer with a paddle, mix the almond paste for a few minutes and then slowly add the confectioner sugar.
With the mixer still on add the rose water, continuing to mix until you have a thick dough. Then slowly add the egg whites one at a time until mixture is loose enough to pipe out a pastry bag but not soupy (the consistency of a brownie batter). Depending on the humidity, you will need more or less egg whites.
Put mixture into pastry bag and pipe onto a non stick cookie sheet, making small cookies.
Bake in a preheated 350 degree oven until golden brown, about 20 minutes.