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amygdalota - greek almond cookies

Recipe by
Lori L (JostLori)
San Diego

One of the most popular Greek cookies, especially on the island of Andros. These easy and tasty treats are crunchy on the outside, but soft and chewy on the inside. There are many ways to make these, but this is my Greek family's favorite way...

yield 30 cookies
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For amygdalota - greek almond cookies

  • 3 1/2 c
    almond meal
  • 2 c
    powdered sugar
  • 1 tsp
    almond extract
  • 4
    egg whites, lightly beaten
  • 1 c
    blanched almonds (slivered, sliced, or whole)

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.

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