Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

Almond sweets from Andros

{amygdalota Androu}

 #vegetarian

Almond sweets are traditional treats all over the Aegean Sea islands. Each island makes a different shape or size; some are tiny, others are like buttons or pear shaped or even longer and finger shaped… They also come in different aromas. I love this treat for its simplicity, the fact that it can be stored for days without losing its taste, but mostly because it reminds me of the Greek summer. ‘Amygdalota’ are served on happy occasions: weddings, christenings and name days… Rumor has it that ‘amygdalota’ from Andros island are the best!

 

Preparation Method

1.     Grind the almonds in a food processor or use ready made almond flour

2.     Beat the egg whites in the mixer and add the sugar gradually until you get a smooth meringue

3.     Add the almonds and the semolina flour and mix with a plastic spatula

4.     Preheat the oven at 360F

5.     Coat a baking tray with parchment paper

6.     Use a tablespoon to scoop out portions of the mixture, shaping them into small pears (wet your hands in blossom water if they stick on your fingers). Place them on the tray and bake for 15 - 20 minutes (make sure you do not bake them too much, otherwise they will be hard)

7.     Once baked, wet your hands in blossom water to spray the cookies and sift the icing sugar on them

8.     Store in a cool place; they last for about two weeks

 

 

Ingredients

-       2 pounds white almonds, finely ground (you may use almond flour)

-       6 egg whites

-       3 cups icing sugar

-       1 cup semolina flour

Ingredients for topping

-       2 – 3 cups icing sugar

-       ½ cup orange blossom water

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation Time: 10 minutes

Baking Time: 20 minutes

Makes: 100 pieces