Amygdalota (almond truffles) with matcha
Prep time
Total time
Author: EnHealthy
  • 1 cup (200 g) of almonds without the skin
  • 2 tablespoons of flower water
  • 2 tablespoons of honey
  • 1 teaspoon matcha powder
  • 1 teaspoon matcha powder
  • 2 tablespoons of dry, shredded coconut
  • 7 whole cloves
  1. Pour the almonds in a food processor and blend for 2 minutes. Add the flower water and honey to the mixture.
  2. Blend it again until a dough is formed. Divide the dough into 2 equal portions.
  3. Place one of the portions of dough back into the food processor.
  4. Add 1 teaspoon of matcha powder and blend until the dough becomes green.
  5. Shape 7 small balls from the white batch of dough. Shape 7 small balls of dough from the green batch.
  6. Put the shredded coconut into a small bowl.
  7. In another bowl, place the remaining matcha powder.
  8. Roll the green truffles in coconut. Dip half of the white truffles in matcha powder.
  9. Stick a clove into the white truffles for aesthetics and aroma.
  10. Place the almond matcha truffles into an airtight container and refrigerate for about 1 hour. Consume within 5 days.
14 Truffles
Recipe by - Delicious & Nutritious at