Traditional Amygdalota – Greek Almond Marzipan are a bite-sized sweet associated with days of joy and celebrations! A classic treat for engagements, weddings, christenings and any kind of celebration. They are white, as defined by Greek customs because they are offered in celebrations, symbolizing purity and joy.

Amygdalota – Greek Almond Marzipan are undeniably a Greek-flavored sweet treat. You can found them all over Greece, with small variations in recipe  but always almonds are predominant ingredient.

Recently Athena, an online friend uploaded them to a facebook group. Seeing her photo really made me drooling. I kept her recipe and searched all my recipe’s notebooks to find the recipe of Mrs Avra, mother of one of my fellow student. Mrs Avra was an amazing cook and she was from island Chios. Amygdalota – Greek Almond Marzipan from island Chios is the most famous.

In the end, both recipes were the same. The only difference was that Mrs. Avra, used almonds with the shell, cracked them to get the nut, then blanched them (removed their skin) and finally ground them to make powder / almond flour. Then mixed it with icing sugar and rose water! Which I suggest you do if you have the time and you are quite patience because the result is clearly more aromatic.

Vegan, Gluten Free Delicious Amygdalota – Greek Almond Marzipan that will become your favorite treat. I’m giving you the recipe with only 3 ingredients, no bake but full of flavor in one bite!


Yields10 ServingsDifficultyBeginner

Prep Time10 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 100 g gluten-free almond flour
 100 g powdered sugar
 2 tbsp rose water or flower water (*see for substitution below)
 2 drops drops of almond aroma (optional to enhance the aroma)
For decoration
 powdered sugar (sifted)
 20 pistachio pieces or cloves (optional)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Mix the powdered sugar with the almond flour well.

2

Mix well the almond aroma with the rose water and then pour it into the almond & powdered sugar mixture.

3

Knead all the ingredients so that it becomes a nice soft dough. Depending on the almond flour or the almonds you grind, the mixture may be thicker or thinner. Depending on it you will add either extra rose water or extra almond flour or powdered sugar to make a nice dough.

4

Divide the dough into 10 equal parts (about 22 g each) and shape them into balls.

5

Give each ball the shape of a pear. If it's difficult to shape it, you can moist your hands with a little rose water.

6

Spray or brush them with a little rose water and dip them in a bowl with powdered sugar, mixing gently so that the entire surface of each is well covered.

7

Cut the pistachios into quarters and pin them on top as if they were a stalk.

Ingredients

 100 g gluten-free almond flour
 100 g powdered sugar
 2 tbsp rose water or flower water (*see for substitution below)
 2 drops drops of almond aroma (optional to enhance the aroma)
For decoration
 powdered sugar (sifted)
 20 pistachio pieces or cloves (optional)

Directions

1

Mix the powdered sugar with the almond flour well.

2

Mix well the almond aroma with the rose water and then pour it into the almond & powdered sugar mixture.

3

Knead all the ingredients so that it becomes a nice soft dough. Depending on the almond flour or the almonds you grind, the mixture may be thicker or thinner. Depending on it you will add either extra rose water or extra almond flour or powdered sugar to make a nice dough.

4

Divide the dough into 10 equal parts (about 22 g each) and shape them into balls.

5

Give each ball the shape of a pear. If it's difficult to shape it, you can moist your hands with a little rose water.

6

Spray or brush them with a little rose water and dip them in a bowl with powdered sugar, mixing gently so that the entire surface of each is well covered.

7

Cut the pistachios into quarters and pin them on top as if they were a stalk.

Gluten Free Amygdalota – Greek No Bake Almond Marzipan
  • If you can’t find rose water, you can use flower water or plain water with 3-4 drops of almond scent. You can also add lemon zest to flavor the water.
  • If you don’t have or can’t find almond flour, then take almonds, clean them to make them white and grind them until they become powder. But I suggest you pass through a strainer/sieve so to remove the big parts almonds that have not been ground.
  • Depending on the almond flour or the almonds that you will grind, the mixture may be thicker or thinner. Depending on it, you add extra rose water or extra almond flour or powdered sugar.
  • If you find difficult to shape them in to pear shape, you can moist your hands with a little rose water.
  • In many variations that I read, instead of rolling in powdered sugar, you can roll them in granulated sugar.
  • At the top instead of a pistachio, they traditionally put a clove on top which is not eaten and you just throw it away. I prefer them with pistachios because you can eat it  whole and you don’t have to throw anything away.
  • They don’t need  refrigerator to keep them because they only have almonds and sugar. Sugar together with salt are the natural preservatives.

Good Luck and Bon Appétit!!!

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