Gemata, the macaroons of Mytilini

Place the almonds in boiling water for approximately 5 minutes. Remove and peel them completely. Place them in a warm oven for approx. 10 minutes to dry. They should not roast. Let them cool and grind them to a coarse grind in a blender. Combine them with the sugar and the bitter almond extract, pouring slowly the rosewater until the dough becomes firm.

Take small quantities of the paste and form into a shape of a small pear. Let the macaroons sit for a few hours and then roll them in powdered sugar.