Greek Cuisine and Food

Home Contact Us Privacy Policy

Sponsored by GreekShops.com

   Greek Cooking
        Featured Cooking
        Traditional Cooking
        More Resources
 
   Greek Restaurants
   and Dining Guides
 
   Cookbooks
 
   Food and Delicacies
   from Greece
  Appetizers
  Salads
  Soups
  Sauces and Dressings
  Egg Dishes
  Sea Food
  Macaroni and Rice
  Meat Dishes
  Poultry and Game
  Vegetables
  Preserves
  Pastry and Desserts
  Cheese Pie -- Tiropita
  Chicken Pie -- Kotopitta
  Home - made Pastry Sheets -- Phyllo
  Meat Pie -- Kreatopitta
  Pie-crust for pies -- Zimi Yia Pittes
  Spinach Pie -- Spanakopitta
  Almond Biscuits from Siphnos -- Amygdalota
  Almond Pears -- Amygthalota
  Almond Torte -- Glykisma Amigthalou
  Baked Halva -- Halvas Tou Fournou
  Baked Quinces -- Kithonia Psita
 

next>>      

CONVERSION CALCULATOR:
 


 =



 =



hosted by GoGreece.com
 

 

 
 
Almond Biscuits from Siphnos -- Amygdalota
 
Ingredients
1 lb. Shelled, blanched, and finely ground lb. Shelled, blanched, and finely ground Almonds
1 1/2 to 2 cups 1/2 and 2 cups Sugar
1/2 cup Water
1 -2 tablespoons -2 tablespoons Orange Flower Water
Confectioner's for sprinkling Sugar
 
Preparation

In a large heavy pot, heat the ground almonds, sugar, water and orange flower water. Stir with a wooden spoon until the mixture no longer sticks to the bottom and sides of the pan, 5 to 8 minutes. Let cool slightly, then wetting your fingers with ornage flower water, take tablespoonfuls and shape the biscuits to form small pears about 1 1/2 inches high.

Sprinkle the biscuits with confectioners' sugar until they are completely covered.

Note: Keepr the mixture covered while you work because it dries out quickly.

 


I would like to receive updates and special offers from GreekCuisine and affiliates.

Copyright 2001 - 2008 GreekCuisine.com. All rights reserved.
GreekCuisine.com is part of the GoGreece.com network
2665 30th Street Suite 214, Santa Monica, CA 90405 USA