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Almond cookies. Made with ground almonds, egg whites, sugar and rosewater or orange essence anthonero, then usually topped with almond slivers; some add semolina, but what has made amygdalota something of an international success is the fact that they are not only delicious and easy to make, but gluten free. Some are unbaked:

Υδραίικα αμυγδαλωτά (Hydreika amygdalota) from Hydra), are made with semolina and shaped into pears covered with powdered sugar and topped with a clove.

μανταρινατά αμυγδαλωτά (mandarinata amygdalota) are made with tangerine peel, then rolled in powdered sugar

Σιφνέικα αμυγδαλωτά (Sifneika amygdalota) amygdalota made on Sifnos with bitter almonds and unpeeled almonds, honey and orange blossom water, often cone shaped in cones and covered in powdered sugar.

Text © Dana Facaros

Images by fred, paxx