Thursday, March 14, 2019

Greece - Amygdalota

Last food from Greece today and it's a sweet one. These cute little almond cookies signify new beginnings and are often served at weddings and christnings. I'm just going to eat a couple with a cup of tea :)


3 egg whites
1 cup sugar
⅛ teaspoon salt
1 lb. finely ground almonds
2 tablespoon lemon juice

Break your eggs and let the whites fall into a mixing bowl. Add 1 tablespoon of sugar and half the salt. Whisk until the egg whites form soft peaks.

Mix in the ground almonds, rest of the sugar and salt.

Wet your hands with lemon juice and then roll into small balls of dough. Flatten them slightly on a tray lined with baking paper. Bake in the oven for 20 minutes on 160 C.

Remove from the oven and leave to cool for a few minutes as the cookies will firm up a bit.

Amygdalota are the perfect little sweet treat. Crumbly, sugary and soft. I really liked the grainy texture of them along with the almond flavour. There's no flour in this recipe which makes it ideal for people avoiding gluten. I don't often bake with ground almonds but I do fondly remember a loaf cake my Nana used to make. Maybe it will be a new beginning after all, a new start for me and ground almonds!

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