Greek Almond Cookies
Traditional Greek almond cookies ( Amygdalota) that comes together real quick. These almond cookies are chewy, crunchy and light on sugar, perfect for afternoon tea or for when craving hits.
Servings: 24 cookie
Calories: 165kcal
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
Calories: 165kcal | Carbohydrates: 12g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 6mg | Potassium: 80mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1IU | Calcium: 57mg | Iron: 1mg