Rozédes apo kythéra

Lyndey and Blair's Taste of Greece
Chris Chen

I made these with Kate on Kythira. They are traditional sweets, a specialty of the island, featuring its legendary honey. They are really more like a biscuit, crisp on the outside and chewy on the inside. For a firmer biscuit, after 20 minutes in the oven, reduce the temperature to 160°C and cook for a further 10 minutes.


Quantity Ingredient
400g unskinned almonds, ground but not as finely as almond meal
1/2 cup sugar
1/3 cup honey
1/3 cup fine semolina
1/3 cup dry breadcrumbs
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 cup hot water
1 cup clear sweet liqueur
1 1/4 cups icing sugar


  1. Preheat the oven to 180°C (160°C fan-forced) and line a large baking tray with baking paper.
  2. Combine the almonds, sugar, honey, semolina, breadcrumbs, cloves and cinnamon in a large bowl. Add the hot water gradually, mixing until the dough is firm.
  3. Using a dessertspoon, shape the dough into oval-shaped logs, squeezing well with your hands. Place on the prepared baking tray and bake for 20 minutes, or until firm on the outside. Remove from the oven and allow to cool for at least 20 minutes.
  4. Pour the dessert wine into a shallow bowl and divide the icing sugar into two separate shallow bowls. Dip the biscuits briefly in the dessert wine, toss in the icing sugar, shake and then dip into the second bowl of icing sugar and toss until well coated. Set aside before serving for at least 15 minutes to allow the icing sugar to harden.

Lyndey’s note

  • Double dipping in icing sugar gives these biscuits a traditional sugary crust. If on the first dipping, the icing sugar is absorbed by the wine, you can wait 15 minutes until you re-dip the biscuits.
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