Greek Almond Cookies
     - Anne's approximation of George's recipe

   1 lb. almond paste
   1 lb. powdered sugar
   1/2 lb. almonds, ground
   1/2 lb. egg whites (whites from about 15 eggs)
   vanilla & lemon to taste

   Preheat oven to 350°F.

   Make 3-4" circles on parchment. Bake. Leave on parchment until you serve.

   May be frozen with parchment.


   Almond Paste (yields 1 pound)

   1 1/2 cups blanched almonds
   1 1/2 cups confectioner's sugar
   1 egg white
   1 teaspoon almond extract

   In a food processor, process the almonds until finely ground, about 1 minute.
   They'll likely clump together because of the oils in the nut. Add the rest of
   the ingredients. Process the mixture together for another minute or so until
   well-combined.

   Empty the contents onto a surface dusted with confectioner's sugar and form
   the clump into a log shape. Wrap the log in plastic wrap and refrigerate for
   about an hour or until firm. At this point, the almond paste is ready to use.
   It can be stored in the refrigerator for about a week.