Λέσβος
Traditional almond sweets
ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 1 ¾ cups (200 g) blanched, finely ground almonds
- 1 cup (200 g) granulated sugar
- ¼ cup (60 ml) honey
- 2 tbsp (30 ml) water
- 1 tsp (5 ml) almond extract or rosewater
- a little powdered sugar for rolling out the marzipan
- food coloring (optional)
Περιγραφή
The almond sweets of Lesvos are considered among the best in the country. These small masterpieces are offered mainly at engagements, but also at weddings and baptisms. The Mytilene almond sweets, the “filled ones” or “prospermata,” were not only classic treats and gifts but also the quintessential bridal sweet. These small, white bites of kneaded sugar with almond and rosewater became an inseparable part of the ritual of engagements and wedding celebrations, a tradition that is still kept alive in Lesvos. The purity of the white, the dreamy aroma of the blossoms, the sweetness of the sugar, the rich flavor of the almond, all prove to be carefully chosen symbols, small “tasty wishes” for the new life and future course of the couple. The “filled” sweets of Lesvos were offered by the bride to the mother-in-law, to be treated to the guests during the engagement, which is why they are also called “prospermata.” However, it is not at all uncommon for the traditional “wedding almond sweet” to be turned into a “gift” for broader social use on anniversaries, name days or as a present to people to whom the inhabitants of Mytilene felt deeply indebted.
Εκτέλεση
Place the ground almonds in a food processor. Meanwhile, combine the sugar, honey and water in a small saucepan over high heat until it comes to a full boil and the sugar has completely dissolved. Pour this syrup into the food processor while it is running. Then add the almond extract and mix until the marzipan comes together. While the mixture is still warm, wrap it tightly in plastic wrap, shaping it into a cylindrical log. Leave it at room temperature to cool and store it well wrapped until you are ready to use it. To roll out the dough, dust your work surface with a little powdered sugar, knead the marzipan gently with your hands to soften it and, using a rolling pin, roll it out into sheets (6 mm thick) to cut shapes with cookie cutters. Of course, after kneading the dough until it softens, you can lightly color it and shape with your hands small pears, flowers, petals, leaves and other handicrafts, just as women used to do in earlier times. Dust with additional powdered sugar. (Marzipan keeps in the kitchen cupboard, well wrapped, for up to one month, or it can be placed in the freezer and will keep for up to 3 months.)