Amygdalopita No 2 - Easter almond pie with syrup

Almond is one of those ingredients that is so popular in traditional recipes coming from various Greek islands giving us some delicius desserts like this almond pie. In this version, without spoiling the tradition, a slightly modern twist is allowed so to give to the dessert a more refreshing taste

Recipe of Fotis Chryssanthidis,
a promising Pastry Chef in Greece

"BHMAgourmet" magazine of "TO BHMA" newspaper (2008)

Ingredients (for 10 people):
8 eggs
250gr. of icing sugar
450gr. of blanched almonds, ground into powder
280gr. of butter, melted (preferably of cow's milk)

For the syrup:
200gr. of granulated sugar
270ml of water
40ml of Amaretto liqueur

Method:
Preheat the oven to 170°C. Brush with butter and lightly dust with some flour a medium size round oven dish.

In a large bowl lightly beat the eggs with a whisk.

In another bowl mix the icing sugar with the ground almonds, add the butter - while keep stirring - and in the end add the beaten eggs. Mix well to blend the ingredients.

Empty the mixture into the pan and smooth with a spatula. Put in the oven and bake for 30 minutes.

In the meantime prepare the syrup. Put the sugar and the water in a saucepan and leave to come to the boil on medium heat. Boil for 2-3 minutes making sure that the sugar is completely dissolved and then take off the heat.

Leave the syrup aside to cool and when ready add in the saucepan the liqueur and stir.

Take the pie out of the oven and while it is still hot pour over with the cold syrup. Leave the pie to rest for at least 1 hour before serving so to allow the syrup to be absorbed properly.