Traditional almond cookies | ARGIRO BARBARIGOU

Ingredients

• 1 lb ground almonds, no skins
• 0.6 lb confectioner’s sugar
• 1.4 oz fine semolina
• 1.7 fl oz rosewater
• 2 oz butter, melted and cooled
• 1 pinch of salt
• 2 egg whites, room temperature
• 1 egg yolk, room temperature
• ½ tsp. vanilla powder
• COATING
• Rosewater
• 1.1 lb confectioner’s sugar, sifted