Name: Greek Almond Cookies (Amygdalota)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 30 servings
Cuisine: Greek
Ingredients: 3 cups almond flour; 0.75 cup granulated sugar; 1 tbsp orange zest; 0.25 tsp salt; 3 egg whites; 1 cup almonds

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Greek Almond Cookies (Amygdalota)

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Ingredients

Warning0 allergens identified

Greek Almond Cookies (Amygdalota)

Instructions

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Instructions

Set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350 degrees and line (2) baking sheets with parchment paper.

Combine the almond flour, sugar, orange zest and salt in a large bowl until combined. Stir in the beaten egg whites until the dough is wet and paste-like.

Using a 1 1/2″ cookie scoop, scoop the dough into tablespoon size balls and roll in the sliced almonds (this is easier to do if you break up some of the almonds into small pieces with your fingers). Place the cookies on the prepared baking sheets and flatten them a bit as they won’t spread.

Bake both trays in the upper and lower thirds of the oven, rotating the pans from top to bottom halfway through baking, for 13-15 minutes or until lightly golden brown and set.

Remove from heat and cool on the pan for 10 minutes, then remove and cool completely on wire racks. Serve and enjoy!

Nutrition

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Tips & Tricks (5)

Room Temperature Egg Whites 🥚
Bring egg whites to room temperature before whipping to achieve maximum volume and stability, creating the ideal texture for crunchy-chewy cookies.
Toast Your Almonds First 🔆
Lightly toast whole almonds before grinding into flour to intensify their flavor and create deeper, more complex taste in the finished cookies.
Zest Before Juicing 🍊
Always zest the orange before cutting it in half, as the citrus oils in the zest are most fragrant when the fruit is whole and intact.
Fold Gently, Don't Mix 🫧
Use a rubber spatula to gently fold the almond flour into whipped egg whites in two additions, preserving air bubbles for maximum lift and that signature chewy center.
Bake on Parchment for Perfect Bottoms ✨
Always use parchment paper to prevent sticking and ensure even browning on the cookie bottoms, which helps achieve the ideal crispy-outside texture.