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

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

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.