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    • 1 “Bιτάμ” 250 gr
    • 1 -1/2 cup sugar
    • 1 orange zest
    • 8 seperated eggs
    • 1 pinch salt
    • 1/4 cup cognac
    • 2 cup breadcrumb
    • 3 cup almond crumb cut into large pieces
    • 2 teaspoon cinnamon
    • 1/2 teaspoon carnation
    • 1/2 teaspoon nutmeg
    • For the syrup:
    • 2-1/2 cup sugar
    • 2-1/2 cup water,
    • 1 cinnamon stick,
    • 1 orange peel


    Preheat the oven to 180° C. Butter a 30-32 cm pan. Mix the “Bιτάμ” with the sugar until it turns white and becomes creamy. Add one by one the yolks, the zest and the cognac. Mix in a bowl all the solid ingredients. Beat the egg whites with the salt for a few minutes until they shape soft peaks. Alternately, add in the mixture the solid ingredients and meringue. Fold gently with a spatula. Place the mixture in the pan. Bake it approximately for 55' - 1 hour until it rises well and gets unstuck. Let it cool off well. Prepare the syrup. Boil all the ingredients for 5'. Drizzle the hot syrup into the cool almond pie. Sprinkle the Πασπαλίζουμε chopped walnuts. Let it cool off totally and then serve.