Amygdalota, these small, pear shaped almond sweets are a local specialty that you should definitely try when visiting GREECE.
600 gr ground blanched almonds
1/3 cup semolina
3 cups icing sugar (allow a little more for dusting)
3 egg whites
½ teaspoon lemon juice
1 teaspoon vanilla extract
2-3 tablespoons rose water, for brushing
Preheat the oven to 180 °C degrees .
Using an electric mixer, beat the ground almonds with 2½ cups of the icing sugar, the semolina, the
lemon juice and the vanilla extract.
After a compact mixture has been formed, add the egg whites, mixing thoroughly.
Wet your fingers with rose water and taking teaspoons of the mixture, shape the dough to form
Bake for 15 minutes. Allow to cool for 2-3 minutes and then (while still hot) brush with the remaining
rose water and dust with icing sugar.