amygdalota - greek almond cookies

How To Make amygdalota - greek almond cookies

• 1

  Preheat oven to 350°F (320°F in convection oven). Line 2 baking trays with parchment paper and set aside.
• 2

  In a bowl, combine the almond meal, sugar, and almond extract. Add the lightly beaten egg whites and mix until it forms a firm paste.
• 3

  Roll level tablespoons of the mixture into balls, then slightly flatten each one. If your hands get too sticky, wet them, shake off the excess moisture, and use your wet hands to make and press the balls. Place on the baking tray and press slivered or whole blanched almonds on top to decorate.
• 4

  Bake for 15 minutes or until lightly browned. Cool for 5-10 minutes on the baking sheet then transfer to wire racks to cool completely. Store in an airtight container.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card