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.