How to make Amygdalota -

These cookies are light as air and melt in the mouth – simply irresistible.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Almond flour, Fine semolina (barik rawa) (बारीक रवा)

Cuisine : Greek

Course : Snacks and Starters

For more recipes related to Amygdalota checkout Almond Flour Biscuits with Caramel Centre, Eggless Almond Cookies. You can also find more Snacks and Starters recipes like Missal Pav Poha Cutlet Cabbage Samosa Chilli Dhokla


Amygdalota Recipe Card


Greek cooking has an incredibly rich and diverse array of foods and beverages that are a result of literally thousands of years of living, cooking, and eating. Each Greek meal is fresh and inviting, and takes you on a journey through Greece's history.
The cooking methods and basic ingredients have changed little over time. Even the names of certain dishes remain the same. Bread, olives and olive oil, and wine have been the backbone of the Greek diet for many centuries, just as they do today.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Amygdalota Recipe

  • Almond flour 2 cups

  • Fine semolina (barik rawa) 1 tablespoon

  • Egg yolk and white separated 1

  • Castor sugar (caster sugar) ¾ cup

  • Zest of 1 Orange

  • Almonds blanched, peeled and halved 8


Step 1

Preheat oven to 180º C. Line a baking tray with a silicon sheet.

Step 2

Grind together almond flour and semolina to a fine powder.

Step 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.

Step 4

Whisk egg white in another bowl till stiff peaks form. Add this to the almond mixture and fold in well.

Step 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.

Step 6

Place the tray in the preheated oven and bake for 20-30minutes or till light golden brown. Remove from heat and cool.

Step 7

Serve or store in an air tight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.