These cookies are light as air and melt in the mouth – simply irresistible. This is a Sanjeev Kapoor exclusive recipe.

New Update
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


  1. Preheat oven to 180º C. Line a baking tray with a silicon sheet.
  2. Grind together almond flour and semolina to a fine powder.
  3. 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.
  4. Whisk egg white in another bowl till stiff peaks form. Add this to the almond mixture and fold in well.
  5. 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.
  6. Place the tray in the preheated oven and bake for 20-30minutes or till light golden brown. Remove from heat and cool.
  7. Serve or store in an air tight container.