Amygdalota –Lemon-Scented Flourless Almond Cookies

Traditionaly these fragrant cookies are scented with orange flower water, but I prefer to use the very aromatic zest of my lemons. They can also be made with tangerines, when in season. I use lemons from my garden or organic lemons in my recipes. If you cannot find organic lemons, wash your lemons thoroughly.

See also the baked Kean Almond Cookies

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Makes About 50 Cookies (more…)

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The Other Halva: Sumptuous, Vegan and Occasionally Gluten-Free

Sesame halva is one thing, but quite a different and very popular Greek as well as Eastern Mediterranean sweet –also called ‘halva’– is made with flour, semolina, corn or other grains toasted in butter or olive oil and steeped in syrup.

Halvas simigdalenios (semolina halva) is the Greek version of this simple old sweet. In our halva the grains are toasted in olive oil instead of the butter used in Turkey and the Middle East. I have also come across an old frugal confection of olive oil halva made with chickpea flour instead of semolina. The simple, yet enticing sweet is often prepared during Lent as it is vegan with no eggs or dairy. Halvas simigdalenios used to be the free dessert offered at Greek taverns; but now it is replaced by the simpler yogurt topped with commercial preserves or jam that requires no cooking.

halva-cornmeal-small (more…)

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Lemon Curd: my Favorite Treat

A brilliant English invention, this tart, lemony cream is truly irresistible!

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Our trees are brimming with fragrant lemons and I made lots of marmalade with and without Seville oranges; I also made lemon liqueur, and this year I took the time and candied some peels (see recipe). I was inspired by the exquisite “tasty, bite size, fruit candy” my friend June Taylor–the marmalade-maker par excellence–makes! (more…)

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