Dish

Mandolato

Mandolato is made by heating honey and sugar until it reaches a high temperature, then adding roasted almonds and stirring until the mixture thickens. The mixture is then poured onto a flat surface and left to cool and harden. It is usually served in small pieces and can be stored for several weeks.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Dessert

Origins and history

Mandolato is believed to have originated on the island of Naxos, in the Cyclades islands of Greece. It was traditionally made during the Christmas season and was often given as a gift to friends and family.

Dietary considerations

Vegetarian, Gluten-free, contains nuts

Variations

There are many variations of Mandolato, including adding other nuts or dried fruits to the mixture. Some recipes also call for the addition of spices, such as cinnamon or nutmeg.

Presentation and garnishing

Mandolato can be presented on a platter or in a decorative box. It can also be wrapped in parchment paper or placed in a small bag as a gift. To enhance its presentation, it can be garnished with powdered sugar or drizzled with melted chocolate.

Tips & Tricks

To make Mandolato, it is important to use high-quality honey and almonds. It is also important to heat the mixture to the correct temperature to ensure that it hardens properly. If the mixture is not heated enough, the Mandolato will be too soft and sticky. If it is heated too much, it will become too hard and difficult to eat.

Side-dishes

Mandolato is usually served on its own as a dessert, but it can be accompanied by a cup of Greek coffee or a glass of sweet dessert wine, such as Mavrodaphne or Muscat of Samos.