Amygdalota or Greek almond cookies are an easy 5-ingredient cookie recipe that are fully rich with almond flavor. Chewy on the center while crispy on edges these cookies are mildly sweet and gluten free.
Addicting, melt in your mouth almond cookies that you will not stop nibbling on. Great for holidays, parties or just because.
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❤️ Why You'll Love It
- 5-ingredient recipe and all the ingredients can be found at your nearby store.
- A very forgiving recipe, it is really hard to mess with it.
- Mildly sweet but if you want more sugar you are welcome to drizzle a spoonful of sugar glaze on top.
- A great cookie for gathering or maybe a holiday cookie exchange, they can be made ahead of time and freeze well too.
📝 Ingredients
📋 Ingredient Notes
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- Almond flour.
- Almond extract: I like using this brand as it is alcohol free but you are welcome to use your favorite.
- Sugar.
- Eggs, we will need 3 egg whites.
- Sliced almonds.
🥄 Instructions
- In a large mixing bowl combine almond flour, sugar and salt, set aside.
- With your electric mixer beat egg whites in another bowl until thick and stiff.
- Using a spatula gradually mix in egg whites into the dry ingredients.
- Until a sticky dough forms.
- Sprinkle sliced almonds into the each cookie sheet.
- Using a cookie scoop, scoop about two tablespoons of the cookie dough and roll into a ball.
- Place cookie balls on the baking sheet and roll to cover with almond pieces. Flatten cookies a bit with your hand. Bake as directed.
🥣 Equipment
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💡 Expert Tips
- You might use another teaspoon of vanilla extract along with, or instead of, almond extract.
- It is easier to break big almond slices into smaller pieces for easy rolling.
- If you are baking the two trays at the same time, make sure to rotate halfway through baking.
🧺 Storage
- Store cookies in an airtight container on your counter for 1 week.
- Cookies can also be frozen, wrap them in plastic wrap then place in a freezer-safe bag or container, freeze for up to 3 months.
⌛ Make Ahead
- Make the cookies, bake then let them cool completely and freeze for up to 3 months.
📣 More Recipes From the Blog
- Chewy chunky chocolate chip cookies are every chocolate chip lover dream.
- You can never go wrong with these cinnamon cutout cookies.
- Classic Middle eastern Ghraybeh cookies, no feast is complete without these melt in your mouth cookies.
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Greek Almond Cookies
Ingredients
- 3 cups almond flour 300g
- ¾ cup sugar 150g
- A pinch of salt
- 3 egg whites
- 1 teaspoon almond extract
- 1 cup sliced almonds
Instructions
- Preheat oven to 350F.
- Line two baking sheets with parchment paper and set aside.
- In a bowl combine almond flour, sugar and salt, set aside.
- With your electric mixer beat egg whites with almond extract in another bowl until thick and stiff.
- Using a spatula gradually mix in egg whites into the dry ingredients until a sticky dough forms.
- Sprinkle sliced almonds into the two baking sheets.
- Scoop about two tablespoons of dough and roll into a ball.
- Place cookie balls on the baking sheet and roll to cover with almond pieces. Flatten cookies a bit with your hand.
- Bake in the center of your oven for 15 minutes or until cookies are slightly golden on the edges but still pale in center.
- Allow cookies to cool for 10 minutes on the baking sheet then for another 10 on a wire rack
Notes
- You might use another teaspoon of vanilla extract along with, or instead of, almond extract.
- It is easier to break big almond slices into smaller pieces for easy rolling.
- If you are baking the two trays at the same time, make sure to rotate halfway through baking.
- Storage: Store cookies in an airtight container on your counter for 1 week.
Nutrition
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Olivia
I love this recipe, it was so easy and tasty.
June
The only bad thing about these cookies is that I can't stop eating them! I used slivered almonds instead of the sliced because they ran out of sliced almonds at the store. I used vanilla in place of the almond extract because that's what I had. I'm looking forward to making them again with all of the proper ingredients...Thank you for this fantastic recipe!
Elizabeth
I came across your recipe around Christmas time. Wonderful cookie that so easy to make. Perfect with a cup of tea and not too sweet. The second batch I made I coarse chopped the sliced almonds to they would stick better. To the person that asked if they freeze well - yes, they do. Thank you for sharing, and I love reading your other recipes!
Gail
Baked these this evening. Thank you - they are delicious!!
Just a couple of notes: directions don't say when to add the almond extract, so I added while folding in the egg whites. Also, at 2 tablespoons per cookie, total cookies ended up at 12 (not 24). That being said, the bigger cookies needed more baking time (mine were perfect at 21 minutes).
Happy New Year to you and yours!
Amira
Gail, thank you for spotting that, I will make it again to check about the amount too. Happy new year to you and your loved ones.
Judy
Could I use whole eggs in this recipe instead of egg whites?
Amira
We need white eggs for this recipe if you are looking for a substitute check out this egg substitute post.
debbie
would be easy to make this keto
Amira
Please let me know if you make it. Would love to try it.
Huguette
I love the Greek almond cookies, can they be frozen?
I would like to make about 80 of them for a surprise party.
Thank you so much.
Amira
I haven't tried that before Huguette, you could test this for a small batch and please let us know.Thanks
Anna Likousis
Lovely recipe. Thank you