Comments on: Amygdalota

By: Stamatia

Stamatia — Mon, 07 Nov 2011 02:04:10 +0000

Mine always seem to come out really flat – is that a good thing, or a bad thing? If the latter, I wonder what I’m doing wrong…?

By: Greek Mess (Ελληνικό μπάχαλο) - Kalofagas - Greek Food & Beyond

Greek Mess (Ελληνικό μπάχαλο) - Kalofagas - Greek Food & Beyond — Wed, 15 Jun 2011 13:13:33 +0000

[...] but they do add a nice consistency in an Eton Mess. My version using some Greek ingredients like Amygdalota (almond) cookies and Mastiha from Chios to perfume the whipped cream. I chose raspberries over [...]

By: elly

elly — Thu, 19 May 2011 11:57:39 +0000

Peter, thanks for the great recipe! Just a heads up – your directions don’t give an oven temp (I used 350 when I made them). :)

By: Kyblossom

Kyblossom — Wed, 11 Nov 2009 23:00:48 +0000

I was at a Greek festival this weekend and had a cookie similar to these, except these were large and crescent shaped and had almond paste in them. I would love to find the recipe and had thinly sliced almonds on top. I would love to find the recipes for these cookies.

By: Proud Italian Cook

Proud Italian Cook — Tue, 27 May 2008 05:09:00 +0000

May I dip?