Greek Marzipan (Amygdalota)
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Amygdalota made with just 3 ingredients. I learned how to pronounce it (with accent on "lo") and how to prepare it on Skiathos Island. The traditional shape is a pear and they're stored buried in powdered sugar (see last photo in details), but they also had the simple version, in ball form and rolled in fine granulated sugar. I liked them because they're not very sweet compared to most Greek desserts and because they're flavored with one of my favorites, orange blossom water.
Ingredients
125 g ground almonds (almond flour)
125 g powdered sugar
1/2 teaspoon orange blossom water
1 tablespoon powdered sugar (for decoration)
6-7 cloves (for decoration)
Yield: 6-7 pieces
How to prepare greek marzipan (amygdalota)
- Grind the almond flour once more together with the powdered sugar either in a coffee grinder (in batches) or in a food processor to get the finest possible mixture.
- Put 30 ml water (or orange juice) in a small pot and bring to a boil. When boiling, add the orange blossom water and stir quickly.
- Add the almond-sugar powder and quickly mix with a fork until it looks like breadcrumbs and heats up (about 2 minutes).
- Transfer the "breadcrumbs" to a wider bowl and knead with your hand until you get a cohesive ball (about 3 minutes).
- Divide the mixture into 6-7 equal pieces (about 1 generous tablespoon per piece), shape into balls and then form into pear shapes.
- Let the "pears" cool for 15 minutes, then dust with powdered sugar and insert a clove as the stem.
Ground almonds with powdered sugar
Mixture off heat looks like breadcrumbs
After kneading, a cohesive ball forms
Shaping the pears
This is how Amygdalota is written in Greek
