Amigdalota (Almond Macaroons)

1 lb Ground almonds

4 Egg whites

pn Salt Rosewater 2 tb Toasted bread crumbs

3/4 c Sugar

1/2 ts Lemon juice

1 ts Vanilla

Powdered sugar Beat egg whites with salt until stiff and add lemon juice. Fold in almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper bag to fit cookie sheet and grease paper and bake at 275`F. about 20 minutes, checking after 15 to prevent burning. Take out and brush with rosewater. Lift off macaroons after loosening them by moistening the paper. Sift powdered sugar over warm cookies.