Αμυγδαλόπιτα
A traditional Greek almond cake with a smooth and glossy finish.
Prep
0
min
Cook
8
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥛Dairy & Eggs(1)
- Βούτυρο
🫙Pantry Staples(3)
- αλεύρι αμυγδάλου
- αλεύρι
- ζάχαρη
🧂Spices & Seasonings(1)
- αλάτι
📦Other(2)
- αυγά
- εκχυλίσματα
👨🍳 Instructions
- 1
Cream butter and sugar until smooth.
- 2
Mix in almond flour.
- 3
Add eggs one at a time, mixing well.
- 4
Stir in extracts, flour, and salt.
- 5
Transfer the mixture to a saucepan and cook over low heat, stirring constantly, for about 6-8 minutes until it thickens slightly and becomes glossy (170-175°F).
- 6
Remove from heat and cool completely. Chill until thick and pipeable.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-4 minutes at medium speed until volume increases by 50% and mixture turns pale yellow, indicating proper aeration for tender crumb structure.technique3-4 minutes, 50% volume increase
- ✓Cook the almond mixture to precisely 170-175°F because this temperature range denatures proteins without scrambling eggs while activating starches for proper thickening.timing170-175°F
- ✓Use almond flour that's 25% finer than regular flour (measured through 100-mesh sieve) to prevent grittiness and ensure smooth integration with butter-sugar base.ingredient100-mesh sieve fineness
- ✓Stir constantly in figure-8 motions during the 6-8 minute cooking phase to prevent bottom scorching while maintaining even heat distribution throughout the mixture.technique6-8 minutes
- ✓Cool mixture to below 40°F before using because proper chilling allows fats to solidify and creates the right viscosity for clean piping without spreading.timingBelow 40°F
Share this recipe
Prep
0
min
Cook
8
min
Serves
4
people
Level
intermediate
Share this recipe
Αμυγδαλόπιτα
A traditional Greek almond cake with a smooth and glossy finish.
📝 Ingredients
🥛Dairy & Eggs(1)
- Βούτυρο
🫙Pantry Staples(3)
- αλεύρι αμυγδάλου
- αλεύρι
- ζάχαρη
🧂Spices & Seasonings(1)
- αλάτι
📦Other(2)
- αυγά
- εκχυλίσματα
👨🍳 Instructions
- 1
Cream butter and sugar until smooth.
- 2
Mix in almond flour.
- 3
Add eggs one at a time, mixing well.
- 4
Stir in extracts, flour, and salt.
- 5
Transfer the mixture to a saucepan and cook over low heat, stirring constantly, for about 6-8 minutes until it thickens slightly and becomes glossy (170-175°F).
- 6
Remove from heat and cool completely. Chill until thick and pipeable.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-4 minutes at medium speed until volume increases by 50% and mixture turns pale yellow, indicating proper aeration for tender crumb structure.technique3-4 minutes, 50% volume increase
- ✓Cook the almond mixture to precisely 170-175°F because this temperature range denatures proteins without scrambling eggs while activating starches for proper thickening.timing170-175°F
- ✓Use almond flour that's 25% finer than regular flour (measured through 100-mesh sieve) to prevent grittiness and ensure smooth integration with butter-sugar base.ingredient100-mesh sieve fineness
- ✓Stir constantly in figure-8 motions during the 6-8 minute cooking phase to prevent bottom scorching while maintaining even heat distribution throughout the mixture.technique6-8 minutes
- ✓Cool mixture to below 40°F before using because proper chilling allows fats to solidify and creates the right viscosity for clean piping without spreading.timingBelow 40°F