Amygdalota (??????????) or almond cakeTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Baking time: About 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:403.4 kcal
Proteins:13.2 g
Fats:36.2 g
Carbohydrate:12.1 g
Fibers:6.2 g
Sugar:2.1 g
Cholesterol:39.8 mg
Sodium:37.3 mg
Calcium:156.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
330
g
blanched almonds
200
g
icing sugar
3
egg whites
15
ml
orange flower water
juice of 1 lemon
METHOD
- In a blender, grind the almonds, reserving 6 almonds, halved, for garnish.
- Add the icing sugar to the powdered almonds and mix well.
- Add 1 tbsp. orange flower water and the juice of one lemon. Mix with a spatula until smooth and well-combined.
- In a bowl, beat the egg whites to stiff peaks.
- Fold the egg whites into the almond-sugar mixture.
- Form the batter into "cigar" shapes.
- Place them on a baking sheet lined with a large piece of parchment paper, being careful that they do not touch each other.
- Garnish each amygdalota with an almond half.
- Bake in a preheated 180° C (350° F) until lightly browned.
- Remove from the oven, then sprinkle the parchment paper with a little orange flower water in order to remove the amygdalota more easily.
CHEF'S NOTES
Some Santorini cooks sprinkle the amygdalota with icing sugar or roll them in icing sugar.
