Ingredients FOR THE AMYGDALOTA 1.200 gr blanched almonds, finely ground into a powder 5 tbsp all-purpose flour, leveled 5 tbsp fine semolina 450 gr granulated sugar 3 tsp vanilla extract 4 egg yolks 5 egg whites 2-3 tbsp rose water FOR THE COATING Confectioners’ sugar Equipment Baking tray TAGS TRADITIONAL DESSERTS ALMONDS GREEK PAROS Ingredients FOR THE AMYGDALOTA 1.200 gr blanched almonds, finely ground into a powder 5 tbsp all-purpose flour, leveled 5 tbsp fine semolina 450 gr granulated sugar 3 tsp vanilla extract 4 egg yolks 5 egg whites 2-3 tbsp rose water FOR THE COATING Confectioners’ sugar Instructions Beat the egg yolks lightly with a fork. Add the rose water and vanilla, and mix well. In a separate bowl, beat the egg whites with the sugar until you have a stiff meringue. In another bowl, combine the ground almonds, flour, and semolina. Add the yolk mixture and the meringue, then gently fold with a spatula or wooden spoon until combined. Shape the mixture into small oval sweets. Arrange them on a baking sheet lined with parchment paper and bake at 170°C (340°F) for 20 minutes. Do not overbake, as they will harden. While still hot from the oven, roll them in confectioners’ sugar. If desired, sprinkle with a little rose water while warm, then roll in sugar. Tips If the dough sticks to your hands while shaping, dip your fingers in water mixed with a little rose water, then continue shaping. Almond sweets are found throughout Greece in many variations. TAGS TRADITIONAL DESSERTS ALMONDS GREEK PAROS
