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Main Ingredients | Almond flour, Fine semolina (barik rawa) |
Cuisine | Greek |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Amygdalota
- 2 cups Almond flour
- 1 tablespoon Fine semolina (barik rawa)
- 1 Egg yolk and white separated
- ¾ cup Castor sugar (caster sugar)
- Zest of 1 Orange
- 8 Almonds blanched, peeled and halved
Method
- Preheat oven to 180º C. Line a baking tray with a silicon sheet.
- Grind together almond flour and semolina to a fine powder.
- In a planetary mixer, beat together egg yolk and castor sugar till creamy. Add almond-semolina mixture and orange zest and mix well. Transfer into a bowl.
- Whisk egg white in another bowl till stiff peaks form. Add this to the almond mixture and fold in well.
- Fill this mixture into a piping bag fitted with a star nozzle. Pipe out sixteen small rosettes on the lined tray and lightly press an almond half on top of each rosette.
- Place the tray in the preheated oven and bake for 20-30minutes or till light golden brown. Remove from heat and cool.
- Serve or store in an air tight container.
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