Amygdalota - Almond cookies flavoured with orange blossom water

This is one of many versions of  "Amygdalota", a traditional recipe coming from Cyclades islands. A very sought after cookie which is served on various special occasions

Ingredients (for about 60 pieces):
6-7 egg whites
2 cups of sugar
1/4 tsp of salt
900gr. of blanched almonds, finely ground (un-skinned almonds can be used too)
a few drops of orange blossom water
3-4 tbsp of lemon liqueur of your choice
60 whole blanched almonds

Method:
In a large bowl beat the egg whites with 1 tablespoon of sugar and a pinch of salt to form soft peaks of meringue.

In another large bowl mix together the ground almonds, the sugar and the orange blossom water. Gradually add in the bowl enough of the meringue to get a mixture that can be shaped into cookies. Keep an eye at this stage because you don't want to have a wet paste which won't hold its shape while baking. It is possible you may not need all of the meringue.

Preheat the oven to 160°C-165°C. Line a couple of oven trays with baking paper.

Wet your hands with the liqueur, take walnut-size pieces of the almond mixture and roll them on your palms to form balls. Press to slightly flatten and then push your finger on the centre at the top to make a dimple. Stick a whole almond in the dimple. Place the amygdalota on the trays in rows leaving a bit of space between them.

Put in the oven and bake for about 20 minutes, until they are lightly golden on both sides. You have to keep an eye on them and not to overbake them because they will dry out. These cookies should be hard and crunchy on the outside and still somewhat moist and soft inside. Probably they will look rather soft when you first take them out of the oven but they will harden as they cool.

Let them cool completely on the trays and then store in air-tight boxes.