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.

All over the Middle East one finds endless variations of these cookies, often heavily scented with citrus blossom, or rose water. I prefer to just use my own lemon liqueur, leaving the flavor and aroma of the local almonds shine; but if you have ordinary almonds I suggest you use a good quality citrus blossom water.

See also the Lemon-scented Almond cookies that are not baked, but cooked on the stove.

For 60 cookies

2 pounds blanched almonds , or un-skinned, if you like

2 cups sugar

6-7 egg whites 1/4 teaspoon Salt

Almond extract (optional)

Citrus blossom water, as needed

3-4 tablespoons Lemon Liqueur, as needed, optional

About 60 whole blanched almonds

In the blender or mixer grind the almonds with the sugar to a polenta-like consistency.

Beat the egg whites with 1 tablespoon sugar and a pinch of salt to form soft peaks.

In a large bowl combine the almonds and sugar, adding a few drops of almond extract, or 1 tablespoon citrus blossom water. Gradually add enough egg whites to make a mixture that can be shaped into cookies. Be careful at this stage because you don’t want to make a wet paste –you may not need all the egg whites.

Preheat the oven to 325 F.

Wetting your hands with liqueur or orange blossom water, take walnut-size pieces of the almond mixture and briefly roll on your palms to form into balls. Flatten slightly, pushing your finger at the top to make a dimple where you stick a whole almond. Place on a baking tray lined with parchment paper.

Bake for about 15-20 minutes, or until lightly golden both on top and at the bottom. Be very careful NOT to dry them. The almond cookies must be hard on the outside and still somewhat wet and soft inside. They may appear soft as you take them out of the oven but they harden as they cool.

Let cool completely, and store in air-tight boxes.

If you can resist eating them all, the almond cookies can be frozen for up to 4 months.

The post Kean Amygdalota (Flourless Almond Cookies) appeared first on Aglaia's Table οn Kea Cyclades.

See also the Flourless Kean Almond Cookies

Makes About 50 Cookies

3 lemons, preferably organic and not waxed

1 pound blanched almonds

2 1/2 to 3 cups sugar

Home made Lemon Liqueur, or limoncello liqueur

Confectioners’ sugar or granulated sugar

Zest lemons with a vegetable peeler into long, thin strips. Place peels in a small saucepan; reserve lemons. Add cold water to cover and bring to a boil. Drain peels, add fresh cold water to cover and bring to a boil again. Drain, rinse under plenty of cold running water and drain again. Dry completely with paper towels.

Combine almonds and lemon peels in a food processor and process until finely ground. Juice peeled lemons through a sieve set over a bowl, pressing against fruit to release all juices.

In a large saucepan, combine almond mixture, 2 1/2 cups sugar and 2/3 cup of lemon juice and simmer, stirring constantly, until sugar has dissolved, about 7 minutes. Taste and add more sugar if needed, and set aside to cool.
Shape tablespoon-sized portions of the mixture into 11/2-inch balls or pear shapes, wetting your fingers with lemon liqueur as you work. Arrange cookies on a tray.

Dredge each cookie in confectioners’ or granulated sugar to coat.

Wrap each individually in cellophane or place in an airtight box. Let stand for at least 3 days before serving.

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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 

1 quart (1 liter) full fat milk

7 ounces (200 grams, 1  1/4 cups) coarse stone-ground yellow cornmeal or polenta grain

1/2-1 teaspoon sea salt, to taste

1/2 cup olive oil, plus more to drizzle the bread

1 pound (500 grams) mixed grated cheeses  (for example 1/2 pound pecorino or hard myzithra, 1/4 pound cheddar and 1/2 pound Greek manouri, ricotta salata or mozzarella, or any combination of spicy and sweet cheeses you like)

2-4 dried peperoncini or chile de Arbol, thinly sliced or chopped with scissors, or Maras or Aleppo pepper flakes, to taste

5 large eggs, divided

1 cup minced smoky and spicy sausage (optional)

Pour the milk in a heavy-bottomed saucepan and place over medium heat. Sprinkle the cornmeal over the milk and cook stirring for 15 minutes.

Preheat the oven to 375F (180C)

Add the olive oil to the cornmeal mixture and cook, stirring for another 5 minutes. Remove from the heat and add the cheeses, the peppers and the egg yolks, one at a time, stirring to incorporate fully. If you like, stir in the minced sausage.

Beat the egg-whites to form soft peaks. Carefully fold in the cornmeal mixture with a spatula.

Line a round deep 12-inch pan with parchment paper, brush with oil and pour in the cornmeal batter. Drizzle the top with olive oil and bake for about 30 minutes, until deep golden and firm. Let cool for 10 minutes and cut pieces to serve warm or at room temperature.

The post Pizza Gialla: Peppery Cornbread with Cheese from Southern Italy appeared first on Aglaia's Table οn Kea Cyclades.