Kean Amygdalota (Flourless Almond Cookies)

The flourless almond cookies of Kea are traditional festive treats prepared for weddings and christenings and for other joyous family occasions. They are the perfect kosher-for-Passover sweet, as a participant in our classes pointed out, watching my neighbor Zenovia prepare amygdalota.



Most people now use blanched almonds, but I find that, although less attractive, cookies made with whole, un-skinned nuts are equally delicious, not to mention a bit less labor-intensive — if you’re starting from the harvest-field. (more…)


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Amygdalota: Lemon-scented, Stovetop Flourless Almond Cookies

Traditionally 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 Flourless Kean Almond Cookies




Makes About 50 Cookies (more…)


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Pizza Gialla: Peppery Cornbread with Cheese from Southern Italy

This ‘yellow pizza’, as its name implies, is a savory, rich and gluten-free cake that is often added to vegetable and greens’ soups in the Italian south.

From my Mediterranean Hot and Spicy




Unlike American cornbread here the cornmeal cooks in milk until almost as thick as polenta, and then it is mixed with cheese, eggs and hot peppers. The hearty cornbread is delicious on its own, but I also like to serve it along grilled vegetables. Dice any leftover bread, dry it in a low oven and keep in an air-tight bag to add to vegetable or bean soups, as Italians do, or mix with yogurt for a hearty breakfast.


Serves 6-8  (more…)


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