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!
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!