Amigdalota (Traditional Almond Sweets)

Amigdalota are a timeless greek traditional sweet that brings a sense of nostalgia to any festive table. Their delicate almond flavor, fragrant rosewater aroma, and velvety dusting of powdered sugar make them the perfect treat for any celebration. The unique bell shape adds an elegant touch, making them an excellent gift or a centerpiece for your dessert table.

Crafting these almond delights is a simple yet rewarding process, requiring just a handful of ingredients to create a rich and satisfying result. This recipe will guide you through each step to ensure perfect texture and flavor every time. Bring the warmth of tradition into your home with these aromatic and fluffy almond sweets, and let their delightful fragrance fill your kitchen.

Amigdalota (Traditional Almond Sweets)

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GreekDifficulty: Easy

Servings

30

pieces

Prep time

15

minutes

Cooking time

30

minutes

Calories

87

kcal

Total time

45

minutes

Create the fluffiest and most aromatic Amigdalota Bells with this traditional recipe! Packed with almond flavor, scented with rosewater, and coated in powdered sugar, these sweets are ideal for any festive occasion.

Cook Mode

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Ingredients

Metric US

• For the Dough

• 500 g 17.6 oz Powdered Almonds

• 3 3 Egg Whites

• 1 1 Egg Yolk

• 60 g 2.1 oz Fine Semolina

• 1 pinch 1 pinch Salt

• 45 g 1.6 oz Rosewater

• 1 1 Vanillin

• 50 g 1.8 oz Powdered Sugar

• For the Coating

• Rosewater

• Powdered Sugar

Recipe directions

• Prepare the dough: In a large mixing bowl, combine the almond meal, fine semolina, egg yolk, egg whites, rosewater, vanilla, powdered sugar, and salt. Knead thoroughly until you have a smooth dough.
• Shape the bells: Form the dough into bell shapes (or your desired shape) and place them on a baking tray lined with parchment paper.
• Bake: Preheat the oven to 130°C (260°F) with top and bottom heat. Bake the Amigdalota for about 30 minutes, or until evenly golden on the top and bottom.
• Cool: Remove from the oven and allow the sweets to cool completely on the baking tray.
• Dust: Spray the Amigdalota with rosewater and coat them generously with powdered sugar, ensuring they are fully covered.

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