Greek Amygdalota Almond Bites with Orange Blossom

What you need

• 400 g (14 oz) blanched almonds
• 200 g (1 cup) caster sugar
• 2 large egg whites
• 1 tsp vanilla extract
• 1 tbsp orange blossom water, or rose water
• 80 g (2/3 cup) icing sugar, for coating
• 24 whole blanched almonds, optional, for topping

Method

Restated from the original video

1. 1

   Put the almonds and sugar in a food processor and pulse in short bursts until they turn into a fine, sandy powder, 1-2 min. Stop before the almonds turn oily.

2. 2

   Tip the powder into a bowl and add the egg whites and vanilla.

3. 3

   Work everything together with a spatula, then your hands, into a firm, slightly sticky paste.

4. 4

   Cover the bowl and chill the paste for 30 min so it is easier to shape.

5. 5

   Heat the oven to 180 °C (350 °F) and line a baking tray with baking paper.

6. 6

   With damp hands, roll the paste into 24 balls or small ovals of about 28 g each.

7. 7

   Set them on the tray 3 cm apart and press a whole almond into the top of each one if using.

8. 8

   Bake until the bottoms and edges just colour and the tops are pale gold, 12-15 min. The centres should still feel soft.

9. 9

   Let them cool on the tray for 10 min, then move them to a rack.

10. 10

    Brush or sprinkle the barely warm sweets lightly with the orange blossom water.

11. 11

    Roll each one in the icing sugar until well coated, then let them cool completely before storing in an airtight tin.

Imported from sidages.gr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.