Greek Chewy Almond Cookies – Amygdalota
These classic Greek almond cookies are made of a few ingredients and they are packed with flavor. Their chewy texture and fragrance make them a perfect bite sized treat!
The Greek version of macaroons
Amygdalota (Greek: Αμυγδαλωτά) are a type of almond cookies associated primarily with the island group of Cyclades. These fragrant and chewy Greek almond cookies are also called ergolavoi and rozethes depending on the region they are made. Although, they do not contain coconut many people refer to them as the Greek macaroons due to their texture.
My brother requested me to make this recipe and I can’t complain since I absolutely love amygdalota. They come together in a few minutes and they are the perfect bite sized treat! No surprise, they serve these cookies in weddings and baptism ceremonies. They look so delicate but they’re actually pretty simple to make. Best part; you only need six ingredients!
Greek Almond cookies with Almond flour
Many of the recipes call for whole almonds which you have to process through a food processor. I find almond flour better since it makes the cookie dough lighter and more airy. I still suggest pulsing the almond flour along with the granulated sugar, to eliminate any lumps and have a delicious and chewy cookie!
In place of almond extract you can use vanilla extract or rose water. However, I opt for almond extract as it provides a delicate nutty yet fruitful flavor which really elevates these Greek almond cookies.
How to make Greek Almond cookies
Preheat oven to 350°F (175C). Line two large baking sheets with parchment paper and set aside.
Add the almond flour and granulated sugar in a food processor. Pulse for 15 seconds. In a small bowl whisk the 3 egg whites, almond extract and salt until frothy. Pour the lightly beaten egg whites mixture in the food processor and pulse until you have a paste like dough. The dough will be sticky.
Scoop about a tablespoon of dough and mold into a ball. Transfer to lined baking sheet and gently press down the cookie with your fingers to flatten it. Top with a blanched almond or slivered almonds. Repeat for the rest of the cookie dough.
Bake the Greek almond cookies for 15-18 minutes or until golden brown on the bottom. The top of the cookies will look pale.
Remove from oven and allow the cookies to stay in the baking sheet for 5 minutes, before transferring to a rack to completely cool down.
If you are looking for an easy, gluten-free cookie then you are going to love these Greek almond cookies! If you try this recipe, we would love to hear your experience. Leave us a comment below.
Greek Chewy Almond Cookies – Amygdalota
Ingredients
- 3 cups Almond Flour super fine
- 1 cup Granulated Sugar
- 3 Egg Whites at room temperature and lightly beaten
- 1/4 Salt
- 1/2 tsp Almond Extract
- 20 Blanched Almonds or slivered almonds
Instructions
- Preheat oven to 350°F (175C).
- Line two large baking sheets with parchment paper and set aside.
- Add the almond flour and granulated sugar in a food processor. Pulse for 15 seconds.
- In a small bowl whisk the 3 egg whites, almond extract and salt, until frothy.
- Pour the lightly beaten egg whites mixture in the food processor and pulse until you have a paste like dough. The dough will be sticky.
- Scoop about a tablespoon of dough and mold into a ball. Transfer to lined baking sheet and gently press down the cookie with your fingers to flatten it. Top with a blanched almond or slivered almonds.
- Repeat for the rest of the cookie dough.
- Bake for 15-18 minutes or until golden brown on the bottom. The top of the cookies will look pale.
- Remove from oven and allow the cookies to stay in the baking sheet for 5 minutes, before transferring to a rack to completely cool down.
- Enjoy!
Notes
- It is better to pulse the almond flour and granulated sugar to avoid lumps. This will result in a chewy cookie.
- To test if the dough is ready, take some dough in your hands and shape it into a ball. The dough should hold together. If not, pulse for a few more seconds.
- Keep your hands slightly wet to better handle the dough without sticking.
- If you don’t have blanched almonds you can easily make your own. In a small saucepan add water and bring to a boil. Add the almonds and boil for one minute. Remove from heat and put them under cold tap water. Squeeze them with your fingers and the skin will easily remove. Tap them dry and set aside until using them to the recipe.
- The baking time will depend on the size of the cookies.
- Bake the cookies one sheet at a time.
- You can store the cookies in an airtight container for up to 10 days.
- Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!
Nutrition
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I’ve been looking for a recipe for amydalota that wasn’t too overpowering on the almond, and this is it! These are perfect. I did bake them for an extra few minutes but I usually have to adjust for the altitude.