A couple of my readers have been asking me for a recipe for Pastitsia, a Cypriot recipe for a type of cookie which is crunchy outside, soft inside and chewy. I have searched the internet but unfortunately I have not found anything regarding this recipe. When I need a Cypriot recipe I always ask my sisters for help but this time it was impossible because this recipe has been kept a secret by the confectioners. My sister asked a few of them if they would just tell her how to make them but they refused to reveal the ingredients.
I am working on the recipe and this is my first attempt to try and figure out how to make them. Unfortunately what you see in the picture is still by far not similar to pastitsia but it can be called an almond cookie. The taste is similar but instead of being chewy this is a rather crunchy cookie both inside and outside.
in the recipe you will see 180 grams icing sugar and later on 1/2 cup icing sugar. When I made the cookies I was already baking kourabiedes as well and by the time that the kourabiedes were baked the meringue in the cookies became watery so I had to pick it up again and add that extra 1/2 a cup of icing sugar and the flour which was not part of the recipe. The dough was quite sticky but I did not want to add more flour to it asthere was no baking soda, no egg yolks or baking powder in the mixture.
I made 16 cookies but you will probably make around 20 as some of the mixture was waisted the first time when I transferred them back in the bowl to add the remaining sugar and flour.
Almond Cookies, Recipe by Ivy
Almond cookies
Preparation time: 20 minutes
Baking time: about 15 - 20 minutes
Makes: about 16
Ingredients:
- 3 egg whites
- 1 tablespoon lemon juice
- 200 grams blanched and roasted almonds
- 180 grams icing sugar
- 1 tsp vanilla essence
- 2 tablespoons corn flour (starch)
- 1/8 tsp salt
- ½ cup icing sugar
- 1 cup self raising flour (about)
- Additional whole roasted almonds for decoration
Directions:
- Blanch the almonds and roast them for about 20 minutes and set aside to cool. Reserve some for decoration and the remaining powder them.
- Sieve the flour and mix in the salt.
- Whisk the egg whites with the lemon juice and then mix in the vanilla essence, corn starch and icing sugar.
- Fold in the flour (and remaining sugar).
- Line a baking tin with parchment paper.
- Place a tablespoon of the cookie mixture on the parchment paper and a roasted almond on top.
- Bake in a preheated oven at 180o C for about 15 -20 minutes.
This recipe goes to Cinzia of Cindystar, for her event Baking under the Christmas Tree.
Other relevant recipes:
Amygdalota with White Chocolate
Tags: Almonds, Amygdalota, Christmas, cookies and biscuits
December 16th, 2009 at 8:26 am
o,ivy,it looks so fine!wonderful photos!
December 16th, 2009 at 8:48 am
Yum! I love crunchy cookies…now just give me an espresso and I'll be happy! Keep at it Ivy. I'm sure with your wonderful baking skills you'll figure out the secret recipe!
December 16th, 2009 at 12:20 pm
Ces cookies sont tellement appétissantes, et les photos, gorgeous, and your Père Noël is very funny
December 16th, 2009 at 1:59 pm
They look wonderful! Nice pictures!
Cheers,
Rosa
December 16th, 2009 at 2:23 pm
Your table looks so festive and inviting Ivy! The picture really shows the nice texture of your almond cookies … superb job Ivy!
December 16th, 2009 at 3:18 pm
I love that you make for us all these tradutional cookies.
Looks yumm.
December 16th, 2009 at 4:52 pm
Your photos are really festive, Ivy! Those cookies look pretty good too!
December 16th, 2009 at 5:28 pm
Ivy, I've always believed that the homemade creations by foodies are the best. I like crunchy. A little hot coffee or cocoa makes them perfect. I've only had almond cookies a couple of times but I'm ready to have more. I'm trying your recipe. Have a lovely holiday season my friend. Big hugs.
December 16th, 2009 at 11:10 pm
That is a great first trial!
You will get your Pastitsia
December 16th, 2009 at 11:37 pm
I agree with Jen, very festive pictures. And, I have a huge can of whole almonds that could find themselves into this recipe!!
December 17th, 2009 at 2:37 am
What beautiful pictures Ivy! I've never heard of these cookies. They look lovely!
December 17th, 2009 at 3:57 am
Cookies look crunchy and perfect in time for Christmas.
December 17th, 2009 at 5:29 am
Such scrumptious cookies! I must try these, we're huge fans of almonds!
December 17th, 2009 at 7:05 am
Your photos are beautiful and so festive. I am amazed how you reacted and salvaged the cookies. I would have thrown it away but yet you have created a recipe worth making.
December 17th, 2009 at 7:06 am
I am sure these cookies must taste great and they seem quite simple to make. Stunning photos.
December 17th, 2009 at 10:23 pm
I love amygdalota so this crunchier almond cookie would be great! You've made some amazing things for Christmas Ivy … kales giortes!
December 21st, 2009 at 12:48 am
I love these. They are similar the the variety of Amygdalota called "Egolavous"…essentially almond macaroons.
December 22nd, 2009 at 12:51 am
Hi Ivy,
It is a good try indeed. I was also looking for the original recipe…
You should have submitted this recipe for the Pastries for Peace event as it constitutes one of the very good examples of shared recipes by Greek and Turkish Cypriots. The latter calls it 'pastish' and serve them in Turkish Cypriot wedding parties. Also, not to mention that Rosa's 'mamoul' recipe is very popular in Cyprus too -which is an other option for wedding parties…
December 22nd, 2009 at 1:23 pm
Thans for leaving your comment Ramos. I am sure that Turkish Cypriots have incorporated many of Greek Cypriot recipes in their cuisine as we have done with yours. Mamoul have a similarity to Loukoumia tou Gamou but are quite different.