Amygdalota or almond cake Recipe
Amygdalota or almond cake
The Cuisine of Santorini
Total time: 15 to 30 minutes

Prep. time: 15 minutes
Baking time: About 20 minutes

Difficulty: Easy
Chef's Note

Some Santorini cooks sprinkle the amygdalota with icing sugar or roll them in icing sugar.

- 330 g (12 oz.) blanched almonds
- 200 g (7 oz. /about 1 3/4 cups) icing sugar
- 3 egg whites
- 1 tbsp. orange flower water
- juice of 1 lemon
  1. In a blender, grind the almonds, reserving 6 almonds, halved, for garnish.
  2. Add the icing sugar to the powdered almonds and mix well.
  3. Add 1 tbsp. orange flower water and the juice of one lemon. Mix with a spatula until smooth and well-combined.
  4. In a bowl, beat the egg whites to stiff peaks.
  5. Fold the egg whites into the almond-sugar mixture.
  6. Form the batter into "cigar" shapes.
  7. Place them on a baking sheet lined with a large piece of parchment paper, being careful that they do not touch each other.
  8. Garnish each amygdalota with an almond half.
  9. Bake in a preheated 180° C (350° F) until lightly browned.
  10. Remove from the oven, then sprinkle the parchment paper with a little orange flower water in order to remove the amygdalota more easily.
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