Greek Almond Cookies (amygdalota)
 
Prep time
Cook time
Total time
 
A traditional Greek almond cookie that is crispy outside and soft, chewy inside.
Author:
Recipe type: Cookies
Cuisine: Greek
Serves: 28
Ingredients
  • 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
Instructions
  1. Preheat the oven to 325° F. Line two, large cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the almond flour and the salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Pipe the batter onto the parchment paper-lined cookie sheets, about 1” apart. Place a whole blanched almond on the top of each cookie.
  7. 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).
  8. 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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-almond-cookies-amygdalota/