• 1/2 kg blanched almond kernel
  • 180 gr sugar
  • Rosewater
  • Icing sugar
Greek: Αμυγδαλωτά γεμάτα

Preparation:

Mix with a blender the sugar with the almond kernel. Gradually add the rosewater and continue mixing until the mixture becomes a unified pulp.

Shape the mixture into different shapes coat with icing sugar and serve.

This sweet is usually served with ouzo in Lesvos island.

Enjoy this Greek Dessert recipe!

Print Friendly