Greek Almond Cookies (amygdalota)
Greek Almond Cookies (amygdalota) are some of the most popular cookies in Greece. You can find them piled high in every corner bakery and at any Greek patisserie throughout the year, and especially during the Holidays. Similar to macaroons, these Greek Almond Cookies have a lovely dense consistency; they are crisp on the outside and soft, chewy on the inside.
As an added bonus, they are made with almond flour, so they are naturally gluten free. These are a perfect treat to have around the house when guests arrive, or, to have with your afternoon coffee or tea!
We only need four ingredients to make these delicious Greek Almond Cookies. The dough comes together in minutes with the use of a stand mixer (or even a hand-held mixer)!
- Almond flour
- Egg Whites
- Granulated sugar
- Whole Almonds
What is the difference between Almond Flour and Almond Meal?
Both almond meal and almond flour are made from ground almonds, but you cannot always substitute one for the other.
- Almond flour is made from very finely ground blanched almonds (almonds with their skins removed). The color is off-white and almond flour makes light and fluffy baked goods.
- Almond meal is made from coarser-ground whole almonds (almonds with their skins still on). The color is slightly darker and gives baked goods some texture and chewiness.
How to make amygdalota in 4 easy steps
Beat the egg whites in the bowl of a stand mixer fitted with a whisk attachment, until foamy. At that point add the sugar and beat again until the egg whites are glossy and fluffy.
- Replace the whisk with the paddle attachment in the mixer and gradually add the ground almonds. Mix over low speed until you have a uniform batter. Fill a piping bag fitted with a large, star-shaped tip with the cookie batter (or use a small ice cream scoop if you do not have a piping bag).
- Pipe the almond cookies on two parchment paper-lined cookie sheets, about 1″ apart. Top with a whole, blanched almond.
- Bake for about 15 minutes, or, until the bottoms are lightly browned.
- If you do not have a pipping bag, just use a sturdy freezer bag and cut the end of it, or, use a small cookie or ice cream scoop so you can measure the dough evenly.
- The egg white from a large size egg weighs about 30 grams, or measures about 2 TBSPS. If using different sized eggs, you may need to adjust the amount of egg whites.
- If the cookie batter is too dense to pipe, just add another egg white to loosen it slightly.
- Do not over bake the cookies. As long as their bottoms are light golden brown and the tops have just a little bit of color, they are ready.
- You can use the leftover egg yolks to make a custard, ice cream, lemon curd, Hollandaise sauce, aioli sauce, or, carbonara.
If you are looking for more traditional Greek cookies–especially now at Christmas–I think you will like these two favorites: Kourabiedes (Almond shortbread cookies), and, Melomakarona (honey-drenched orange and spice cookies)
Happy baking, friends!
- 3 cups almond flour
- ¼ tsp. salt
- 1½ cups sugar
- 4 large eggs, separated (you will use the whites only)
- ½ cup whole almonds, blanched
- Preheat the oven to 325° F. Line two, large cookie sheets with parchment paper.
- In a medium bowl, whisk together the almond flour and the salt. Set aside.
- In the bowl of a stand mixer, whisk the egg whites until soft peaks form. Add the sugar and continue whisking until the mixture turns glossy and fluffy.
- Replace the whisk with the paddle attachment in the mixer and gradually add the ground almond mixture. Blend over low speed until you have a uniformed batter.
- If you have a piping bag, attach a large, star-shaped tip to it. Transfer the cookie batter to the piping bag. Alternatively, you can use a small, 1½” ice cream scoop to form round cookies.
- Pipe the batter onto the parchment paper-lined cookie sheets, about 1” apart. Place a whole blanched almond on the top of each cookie.
- Bake the cookies in the middle rack of the oven, one sheet at a time, for about 15 minutes. When you see a light golden-brown color on the bottom, move the cookie sheet to the top rack. Bake for an additional 2-3 minutes until you see a light color on the top too. (the total baking time depends on the size of your almond cookies and of course, on your oven).
- Remove the cookie sheet from the oven and allow the cookies to cool for two minutes before transferring them to a cooling rack. Repeat with the second batch of cookies.
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