Amygdalota, the traditional cookies of the Cyclades, are a kind of rustic macaron that are the perfect kosher-for-Passover sweet. Most people use blanched almonds in their recipes, but I find that, although less attractive, amygdalota made with whole, unskinned nuts are more delicious, not to mention less laborintensive—especially if you’re starting from the harvest field, as we do here on Kea. Similar almond cookies are baked all over the eastern Mediterranean, with small variations—often scented with rosewater instead of citrus blossom, and sometimes made with a mixture of walnuts, pistachios, and hazelnuts in addition to almonds.