Amygdalota

Greek almond-based cookies

Amygdalota (Greek: Αμυγδαλωτά) are traditional Greek almond cookies that are popular throughout Greece and the Mediterranean. These cookies are known for their distinct almond flavor and are often associated with celebrations and special occasions.

Description

Amygdalota are typically made from a mixture of ground almonds, sugar, and egg whites. The dough is shaped into small, round or crescent forms and baked until they are lightly golden. The texture of amygdalota can vary from soft and chewy to slightly crisp, depending on the specific recipe and baking time.

Amygdalota from Sifnos

These cookies are often flavored with rose water or orange blossom water, which gives them a delicate floral aroma. In some regions, amygdalota are dusted with powdered sugar after baking, adding a sweet finish to the cookies.

Regional Variations

Amygdalota can be found in various forms across Greece, with each region adding its own unique twist to the recipe. For example:

• In Sifnos, amygdalota are often shaped into small pyramids and are known for their soft texture.
• In Mykonos, the cookies are sometimes flavored with vanilla and have a slightly crisp exterior.
• In Crete, amygdalota may include a hint of cinnamon or clove for added spice.

Cultural Significance

Amygdalota are traditionally served at weddings, baptisms, and other festive occasions. They are considered a symbol of hospitality and are often offered to guests as a gesture of welcome. The cookies are also popular during the holiday season, particularly around Christmas and Easter.

Preparation

The preparation of amygdalota is relatively simple, requiring only a few ingredients. The almonds are typically blanched and ground into a fine meal, which is then mixed with sugar and egg whites to form a dough. The dough is shaped and baked at a low temperature to ensure a tender texture.

Related Pages

• Greek cuisine
• Almond
• Pastry
• Mediterranean cuisine