Pastitsia or Amygdalota (Almond Cookies)
Pastitsia, are the Cypriot Almond coookies, also called amygdalota. They are made with almonds and meringue, similar to macaron but they are crunchy outside, soft inside and chewy.
These cookies used to be the traditional confection offered at engagements in Cyprus and weddings in many parts of Greece.
A couple of my readers have been asking me if I had a recipe for them. I have searched the internet but unfortunately I have not found anything regarding this recipe.
When I need a Cypriot recipe I always ask my sisters for help but this time it was impossible because this recipe has been kept a secret by the confectioners and no one makes them at home.
My sister asked a few of them if they would just tell her how to make them but they refused to reveal the ingredients.
I am working on the recipe and this is my first attempt to try and figure out how to make them. Unfortunately what you see in the picture is still by far not similar to pastitsia but it can be called an almond cookie.
I made them again, and again... and I think I am getting closer.
Now after my fourth attempt making them, I finally made it.
After many attempts making them, the last batch I made may lack in appearance but this time they tasted just right.
The following picture is store bought pastitsia and how they should look.
However, as you may see these need a special star shaped nozzle which I did not have at the time.
This recipe goes to Cinzia of Cindystar, for her event Baking under the Christmas Tree.
The recipe is included in My Cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 2 of my e-cookbook!.
Pastitsia or Amygdalota (Almond Cookies)
Pastitsia, are the Cypriot Almond coookies, also called amygdalota They are made with almonds and meringue, similar to macaron but they are crunchy outside, soft inside and chewy.
Ingredients
- 400 grams ground blanched almonds
- 200 grams icing sugar
- 3 tablespoon fine semolina
- 3 egg whites
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 tablespoon grated lemon zest (optional)
- 4 - 5 mastic resins or substitute with ½ teaspoon vanilla essence
- 20 whole almonds
Instructions
- Blanch almonds, peel and leave them on kitchen paper for a few days to
dry Set aside 20 almonds and using a food processor or spice grinder add some icing sugar and mastic and powder them Place them in a bowl and mix in the semolina, remaining icing sugar and lemon zest. - Beat the egg whites with lemon juice and salt until they hold stiff peaks Remove the bowl from the mixer stand and gently fold in the almond-sugar mixture, using a spatula.
- Set the oven at 180o C / 350o F. Line a large baking tin 33 x 40 cm (13 x 15.75 inches) with parchment paper.
- With a pastry bag and star shaped tip, pipe the mixture onto the baking sheet forming them into round cookies, leaving enough space between them (3 cm - about an inch) as they will expand.
- Add an almond in the centre.
- Bake the cookies for 20- 25 minutes depending on your oven or until they
lightly golden.
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 175Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 144mgCarbohydrates 16gFiber 2gSugar 11gProtein 5g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Other relevant recipes:
Kopiaste and Kali Orexi,
o,ivy,it looks so fine!wonderful photos!
Yum! I love crunchy cookies...now just give me an espresso and I'll be happy! Keep at it Ivy. I'm sure with your wonderful baking skills you'll figure out the secret recipe!
Ces cookies sont tellement appétissantes, et les photos, gorgeous, and your Père Noël is very funny
Your table looks so festive and inviting Ivy! The picture really shows the nice texture of your almond cookies ... superb job Ivy!
They look wonderful! Nice pictures!
Cheers,
Rosa
I love that you make for us all these tradutional cookies.
Looks yumm.
Ivy, I've always believed that the homemade creations by foodies are the best. I like crunchy. A little hot coffee or cocoa makes them perfect. I've only had almond cookies a couple of times but I'm ready to have more. I'm trying your recipe. Have a lovely holiday season my friend. Big hugs.
Your photos are really festive, Ivy! Those cookies look pretty good too! 🙂
I agree with Jen, very festive pictures. And, I have a huge can of whole almonds that could find themselves into this recipe!!
That is a great first trial! 🙂
You will get your Pastitsia 🙂
What beautiful pictures Ivy! I've never heard of these cookies. They look lovely!
Cookies look crunchy and perfect in time for Christmas.
Such scrumptious cookies! I must try these, we're huge fans of almonds!
Your photos are beautiful and so festive. I am amazed how you reacted and salvaged the cookies. I would have thrown it away but yet you have created a recipe worth making.
I am sure these cookies must taste great and they seem quite simple to make. Stunning photos.