First we have to prepare the almonds: pulse almonds in blender, to thinly chop them. We have to make sure not to over pulse them into powder, otherwise it will be hard to handle the dough.
Now we are ready to make the dough: Put in a bowl eggs, egg yolks, almonds, sugar, a teaspoon of the rosewater and knead to form a firm dough.
Preheat the oven at 390o F.
To make the "amigdalota" take golf ball sized dough pieces and mold them into almond shaped cookies.
Then we place cookies onto a cookie sheet lined with parchment paper. To avoid sticking to one another while baking, leave some space in between.
We bake in the preheated oven for about 15-20 minutes, until cookies are slightly browned and hard on the outside.
Remove cookie sheet from the oven and allow cookies to cool thoroughly. This way, they will not come apart while removing them.
In the meantime put the remaining rose water into a bowl.
Soak the almond cookies for a couple of seconds in the rose water and then place them onto a wire baking rack. Sprinkle them with powdered sugar and allow them to absorb.
We sprinkle with some more powdered sugar, to evenly coat and then serve the "Amigdalota."