Rosettes from Kythira
Rosettes, delicious sweets from the island of Kythira, can be stored for a number of days in biscuit tins or other metal containers.
Print
EmailIngredients:
For the filling
3 cups of almonds, finely ground
1 cup of sugar
3 rusks, crushed or ½ cup of semolina
some clove (optional)
½ teaspoon of cinnamon
For the syrup
½ cup of honey
5 tbs of water
For the coating
icing sugar
Procedure:
Preheat oven at 180° C
1. Ground the almonds in a blender until they are the texture of broken rice. Don’t blanch the almonds – they should be used whole.
2. Heat the water and melt the honey in it.
3. In a deep bowl, combine the almonds with the rusk or semolina, the sugar, syrup and spices.
4. Knead the mixture and form into small, round pie shapes (like kourabiedes) or use a biscuit cutter to make hearts, approximately 1 cm thick.
5. Arrange the sweets on a baking tray covered with greased paper and bake for about 15 minutes, or until lightly browned. Take care not to overcook.
6. When the rosettes have cooled, brush with rose water (dilute with water if desired) and sprinkle with plenty of icing sugar.
