Recipe of Amygdalota Sweets

Amygdalota Sweets

The amygdalota (sweets made with almonds) are traditional in many islands. However, the amygdalota of Mykonos have a difference: they are baked and not raw, as in other places.

- 1 kilo blanched almonds
- ½ kilo sugar
- 5 eggs
- rosewater
- fine flour
- fine sugar

Grind up the almonds in a fine mill together with the sugar, the five eggs and the rosewater until the dough turns soft. Take a piece of wax paper, put butter all around and place on a cookie sheet. Place spoonfuls of the mixture on the wax paper in the shape of a small pear and put one almond (two halves) in the centre.

Bake the amygdalota sweets at 200oC, until they turn brown. Let them out of the oven for a while, then remove them carefully and let them cool. Then dip them in rose water and springle with fine sugar. Keep the amydgalota in a well closed box so that they do not dry out.

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