These are one of the most famous Greek treats. If you need a description, imagine the easiest almond macaroons ever and you can make them using just 3 ingredients – almond paste, sugar and egg whites. Yummy!
Serves: 30-35 pieces Prep. time: 25′ + 2h waiting Cooks in: 25′ Ready in: 50′
750 g icing sugar
500 g almond powder
300 g egg whites
In your stand mixer (whisk or paddle attachment) beat sugar, almond powder and half egg white until incorporated. Leave mixture in the fridge for 2 hours.
In your stand mixer beat the cool mixture once more, adding remaining egg white in batches until mixture is not soupy but loose enough to pipe out of a pastry bag (brownie consistency). So begin by adding 120 g egg white and then add the rest if necessary.
Preheat oven at 180οC/fan. Transfer mixture into a pastry bag with a round 12mm piping nozzle and pipe small cookies onto a non stick cookie sheet, making sure you leave some space in between. Bake for 20΄-22΄ until golden brown. Leave to cool completely. The amigdalota should be soft and chewy on the inside with a nice thin crust on the outside.
Και η συνταγή στα ελληνικά: Αμυγδαλωτά