Amigdalota (almond sweets) is one of the most famous Greek sweets, popular in many parts of Greece. It is a classic treat at engagements, weddings, baptisms and any kind of celebration, as according to Greek tradition, it is customary to offer white sweets in every joyful event. The Chian type of amigdalota is larger in size, crispy on the outside and soft in the inside, not covered with icing sugar as usual.
Until you cοme to Chios to enjoy this delicious sweet treat with a cup of Greek coffee in a beautiful courtyard, we share with you this recipe to prepare them at home.
. 400 g almonds in powder• 3 egg whites• 220 g crystal sugar• 20 almonds for decoration•1 vanilla• 1 tbsp bitter almond aroma
1. Beat the egg whites at room temperature; gradually add the sugar and vanilla. Turn off the mixer, and carefully pour with the spatula the aroma and almonds, which you have already turned into powder.
2. Put the dough in your pastry corn and make about 20 rosettes on a tray covered with waxed paper.
3. Decorate with an almond in the center of each rosette.
4. Bake at 180 degrees for 15 minutes, until golden. Take care not to exceed the 15 minutes, because they will get dry and not juicy inside.
5. Store them in tin cans.