Loading…
Soft almond paste sweets with rose water. The Mykonian confection — simple, fragrant, deeply traditional.
Cooking Mode
Step-by-step cooking
Opens a fullscreen cooking view and keeps your screen awake while you cook.
ingredients
•
🌰 NUTS
•
2 cups blanched almonds, finely ground
•
Or 2 cups almond flour
•
🍯 SWEETENER
•
1 cup powdered sugar
•
2 tbsp honey
•
🌹 FLAVORING
•
2 tsp rose water
•
Zest of 1 lemon
•
1 egg white (for binding)
•
🌿 FINISH
•
Powdered sugar for rolling
•
Whole blanched almonds for tops
Mykonos
Amygdalota
Traditional Mykonian almond sweets.
Soft almond paste sweets with rose water. The Mykonian confection — simple, fragrant, deeply traditional.
Ingredients
🌰 NUTS
— 2 cups blanched almonds, finely ground
— Or 2 cups almond flour
🍯 SWEETENER
— 1 cup powdered sugar
— 2 tbsp honey
— 🌹 FLAVORING
— 2 tsp rose water
— Zest of 1 lemon
— 1 egg white (for binding)
🌿 FINISH
— Powdered sugar for rolling
— Whole blanched almonds for tops
Prep
🔥 OVEN
— Preheat oven to 325°F.
— Line a baking sheet with parchment.
Method
STEP 1 — MAKE THE PASTE
— In a bowl combine:
— Ground almonds
— Powdered sugar
— Rose water
— Lemon zest
— Honey
— Add egg white a little at a time until dough comes together.
— You're looking for:
— Soft, pliable dough
— Not sticky — not dry
👉 Add egg white gradually — too much makes the mixture loose.
STEP 2 — SHAPE
— Roll tablespoon-sized pieces into oval or pear shapes.
— Roll in powdered sugar.
— Press a whole almond into the top of each.
STEP 3 — BAKE
— Bake at 325°F for 12–15 minutes.
— You're looking for:
— Very pale gold — barely colored
— Firm on the outside, soft inside
— Do NOT overbake — they dry out fast.
STEP 4 — COOL
— Cool completely on the tray.
— Dust with more powdered sugar before serving.
Chef's Note: Amygdalota should be pale — not golden, not white. Pull them at the first hint of color. They firm up as they cool.