Amygdalota (Gemata)

Amygdalota (almond paste delights) is the sweet served at all weddings in Lesvos. Housewives have elevated these almond paste sweets to work-of-art status, resembling jewelry served at engagements, weddings, baptisms and all kinds of parties.



1 ¾ cups (200 gr.) almond paste from blanched finely grated almonds

1 cup (200 gr.) granulated white sugar

¼ cup (60 ml) honey

2 tbs. (30 ml) water

1 tsp. (5 ml) almond extract or rose water

Some confectioner’s (powdered) sugar for the almond paste dough

Confectionery dyes (optional)



Step 1

Grate almond in a powered food chopper (Multi).

Step 2

Make syrup by mixing sugar, honey and water in a small boiling pot over high flame until boiling and complete dilution of sugar.

Step 3

Pour this syrup into a food processor running.

Step 4

Add almond extract and stir until almond paste become uniform.

Step 5

While still warm, wrap the paste in transparent film and give it a tube-like shape. Let it set at room temperature and keep it well-wrapped.

Step 6

Sprinkle flour on your kneading surface to work on your paste dough better. Knead mildly by hand to soften the paste. Use a roller pin to make sheets (6 mm thick) and cut it with a cookie form.

Step 7

You may color the dough (optional) and give it shapes such as pears, flowers, petals, leaves and other fanciful shapes like the women of old. Sprinkle with extra confectioner’s sugar.



Almond paste may be preserved in a kitchen closet, well wrapped for up to one month. In the freezer it may be used even after three months.