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Amigdalota - Greek Almond Macaroons

croolk's picture
Amigdalota is the ultimate white Christmas treats. The best known amigdalota are from the island of Andros, where blanched almond paste is shaped into little pears, baked and dusted with powdered sugar. In parts of the Peloponnese, blanched almonds are kneaded with flour and milk, shaped into small "cigars", and fried. In Crete, where almonds are combined with meringue then baked, amigdalota are more like macaroons.
Ingredients
  Ground almonds 500 Gram
  Granulated sugar 200 Gram
  Toasted white bread crumbs 2 Tablespoon
  Egg whites 4
  Lemon juice 1⁄2 Teaspoon
  Salt 1 Pinch
  Vanilla extract 1 Teaspoon
  Rose water 1 Tablespoon (for brushing)
  Confectioner' s sugar 1 Tablespoon (for dusting)
Directions

Beat egg whites with salt until stiff, then add lemon juice, almonds, sugar, vanilla extract and crumbs, folding them in gradually.

Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon - size macaroons onto paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don't burn.

Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening the paper slightly and lifting off macaroons. Soft confectioner's sugar over them and let cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Dessert
Occasion: 
Christmas
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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