amygdalota - greek almond cookies
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...
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prep time
30 Min
cook time
15 Min
method
Bake
yield
30 cookies
Ingredients
- 3 1/2 cups almond meal
- 2 cups powdered sugar
- 1 teaspoon almond extract
- 4 egg whites, lightly beaten
- 1 cup blanched almonds (slivered, sliced, or whole)
How To Make amygdalota - greek almond cookies
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Step 1Preheat oven to 350°F (320°F in convection oven). Line 2 baking trays with parchment paper and set aside.
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Step 2In a bowl, combine the almond meal, sugar, and almond extract. Add the lightly beaten egg whites and mix until it forms a firm paste.
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Step 3Roll 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.
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Step 4Bake 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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