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Amygdalota from Mykonos, Traditional Almond pastries

Cuisine: Traditional Greek
Servings: 40 pieces


  • 400 gr almonds
  • 100 gr sugar
  • 2 egg whites
  • 50 ml floral water
  • Icing sugar for dusting


  • In a food processor, grind the almonds with the sugar until their texture resembles a fine powder. It’s best to grind them in small batches.
  • Beat the egg whites into meringue.
  • Add the meringue to the powdered almonds and sugar and mix gently to incorporate.
  • Form small, almond shaped balls with your hands and layer them on a baking tray.
  • Bake at 120°C for 20-25 minutes.
  • Spray them with floral water as soon as they get out of the oven and let the amygdalota cool down.
  • Once at room temperature, roll in icing sugar to coat.