Amygdalota – Greek almond pastries

Ingredients for 1 servings:

• 400 g almonds, ground
• 220 g powdered sugar
• 2 tbsp orange blossom water
• 3 tbsp orange juice, freshly squeezed
• 2 tsp orange peel, grated
• 6 drops of bitter almond flavor
• 3 egg whites
• 1 pinch of salt
• 25 almonds, whole, peeled

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

fine protein utilization

Mix the ground almonds and powdered sugar well. Mix together the orange blossom water, orange juice, orange zest, and bitter almond flavoring. Beat the cold egg whites with a small pinch of salt in a cold bowl until stiff peaks form. Using a hand mixer on low speed, mix the almond-sugar mixture, adding the orange water mixture as you go and mixing well. Carefully fold the egg whites into the batter with a wooden spoon until well blended. Line a baking tray with baking paper. Using a tablespoon, scoop out small, equal-sized portions of dough and place them onto the baking tray with your finger. 25 heaping portions will fit on the tray. Press a whole almond onto each heaping portion. Preheat the oven to 180°C (top/bottom heat). Place the cookies in the top rack and bake for about 25 minutes, until they begin to brown slightly. Let the cookies cool and store in a cookie tin, as otherwise they dry out easily. Tip: Egg whites freeze well and store in a small container. Thaw the egg whites and then use them. I always put 3 or 4 egg whites in a container to freeze.