Greek cuisine · Desserts & Sweets

Amygdalota

Soft almond macaroons from the Cyclades, scented with rose water and rolled thickly in powdered sugar.

Ingredients · for 6 servings

• 300 g ground almonds
• 200 g powdered sugar, for rolling
• 150 g sugar
• 2 egg whites
• 1 tbsp rose water
• 1 tsp bitter almond flavoring
• 1 tbsp semolina
• 1 pinch salt

Instructions

1. Preheat the oven to 160°C top/bottom heat and line a baking sheet with parchment paper; thoroughly mix the ground almonds with the sugar and the semolina in a bowl.
2. Whisk the egg whites with a pinch of salt only briefly until frothy — cloudy and lightly bubbly — they must not become stiff or the dough will crack when shaping.
3. Knead the egg foam, rose water and bitter almond flavoring into the almond mixture until a firm, slightly sticky marzipan-like dough forms; if too soft, chill for 10 min.
4. With damp hands shape the dough into 24 walnut-sized balls, pinch them into small pear shapes and place on the sheet with some space between.
5. Bake on the middle rack for 18–20 min. until the surface is dry and only faintly pale golden — they must stay soft inside.
6. Let the macaroons cool on the sheet for 10 min., roll them thickly in powdered sugar while still lukewarm and let cool completely before serving.