Skyrian amygdalota

Blend the almonds in a blender or food processor until they become a fine powder, but stop before they release their oil.

In a large bowl, mix the almond powder with the powdered sugar. Slowly add the egg whites and floral water until a soft, pliable dough forms, that doesn’t stick to your hands. If necessary, add a little more floral water.

Take small amounts of the mixture and shape them into the shape of a pear or ball. Place the almonds on a baking sheet lined with parchment paper.

Bake in a preheated oven at 170°C for about 15 to 20 minutes, until very lightly golden. You don’t want them to brown too much – they must stay white.

Let them cool completely and then sprinkle generously with powdered sugar.