Greek Almond Cookies (Amygdalota)
   
   ALMOND PASTE
   
   1 pound unsalted raw almonds (or blanched almonds)
   1 pound powdered sugar
   whites of 3 eggs
   1 teaspoon almond extract
   
   Separate whites from 3 eggs and allow to come to room temperature.
   
   Blanch almonds if needed, i.e. remove the skins after plunging in boiling water for 60 seconds, then cooling. After the skins have been removed, try to get the nuts really dry otherwise they will clump when you turn them to flour.
   
   Put dry blanched almonds in Cuisinart and process until they look like almond flour. Remove to large bowl and add confectioner's sugar. Whisk to combine until blend looks uniform. There should not be any large lumps. 
   
   Whisk egg whites by hand until lightly whipped, then add to bowl. Work with large plastic spatula until uniformly moist with no powdery dry areas left. Add teaspoon almond extract and work in by hand (wearing latex gloves).
   
   Remove almond paste to plastic bag, gather into a big lump and weigh, recording the weight, then refrigerate until needed.
   
   Should yield just over 32 ounces (2 pounds).
   
       32 oz almond paste
       1 1/3 cups granulated sugar
       1/2 teaspoon salt
       4 large egg whites room temperature
       1 teaspoon almond extract
       2 teaspoons vanilla extract
       2 teaspoons orange blossom water
       40 blanched whole almonds
       2 egg whites for egg wash
   
   Instructions 
   
   Preheat the oven to 325°F (175°C). Line two baking sheets with parchment paper.
   
   Break the almond paste into pieces and place it in the bowl of a food processor. Add the sugar and salt. Process to combine.
   
   Add the egg whites, almond extract, vanilla extract, and orange blossom water. Process until you have a dense cookie dough.
   
   Transfer the dough to a pastry bag fitted with an open star tip. Pipe the dough onto parchment paper lined baking sheets. Place a blanched almond on top of each cookie.
   
   Lightly beat the extra egg whites and gently brush each cookie with the egg wash.
   
   Let the cookies sit at room temperature for 30 minutes.
   After the cookies have rested, bake them for 28-30 minutes, or until golden brown, rotating the pans halfway.
   
   Allow the cookies to cool on the baking sheets completely before transferring to a serving plate.
   
   YIELD: 40 cookies
   
   AFTER FIRST ATTEMPT
     Forget making almond paste.
     Forget piping the cookies. Use small scoop.
     Go get the recipe that has almond flour that you stir into whipped egg whites. Buy almond flour @ Costco.