Among the delicacies include a cornucopia of ground almond pastries, called amygdalota, made in varying shapes and seasoned with various spices and floral essences from island to island, especially in the Cyclades. Generally amygdalota are made from blanched ground almonds or almond paste, meringue, and sometimes semolina. They may be shaped like pears, small mounds, etc., and are dusted with powdered sugar. The best known are arguably from Andros, where a cottage industry is devoted to their preparation. Andros’s amygdalota are seasoned with orange blossom water.

On Sifnos, amygdalota may be made with either blanched or whole almonds. They are sweetened with honey and seasoned lightly with spices and either rose water or bitter almond essence. On Mykonos, the almond confections have a long, narrow shape. Ios, Syros, and Tinos are also known for their almond confections. In the Dodecanese, amygdalota are made in Leros, Patmos (where they are called apidakia, or little pears), Kassos, and Rhodes, among other islands. Mostly they are perfumed with rose water. In many of these recipes, except the one from Leros, ground rusks are sometime added to the almonds for body. In Rhodes they are baked. Throughout both the Dodecanese and the Cyclades, amygdalota are one of the classic wedding and engagement sweets.