Authentic Greek Almond Cookies (Amygdalota)
Make the best Greek almond cookies! 🌰 Crispy outside, chewy inside, and naturally gluten-free. This easy recipe is a must-try!
Equipment
- Mixing bowls
- Electric Mixer
- Baking Tray
- Parchment paper
Ingredients
Cookie Dough
- 4 large egg whites
- 1 ½ cups granulated sugar
- ¼ tsp salt
- 1 tsp pure almond extract
- 1 tsp orange blossom water or 2 tsp vanilla extract
- 4 cups blanched almond flour
Optional Garnish
- 1 cup blanched sliced almonds
- 7 oz semi-sweet or dark chocolate melted, for dipping
Instructions
- Preheat oven to 325°F (165°C) and line a baking tray with parchment paper.
- In a large bowl, whisk the egg whites on high speed until stiff peaks form.
- In a separate bowl, mix almond flour, sugar, salt, almond extract, and orange blossom water.
- Gently fold the egg whites into the almond mixture until a dough forms.
- Using a small scoop or two spoons, drop walnut-sized portions onto the baking tray.
- Optional: Sprinkle sliced almonds on top and press them in slightly.
- Bake for 15 minutes or until lightly golden on the edges.
- Let them cool completely. If adding chocolate, dip the bottom of each cookie in melted chocolate and let it set.
Notes
For extra chewiness, let the cookies sit for a few hours before serving. Store in an airtight container for up to a week.