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Amigdalota
Amigdalota are traditional Greek almond cookies, made predominantly from almonds, sugar, and egg whites. These cookies are chewy and moist, with a rich almondy flavor, often dusted lightly with powdered sugar. Ideal for tea time or a sweet and light dessert after a meal.
Nutrition Values
Recipe Instructions
- 1
Preheat the oven to 170°C (340°F).
- 2
In a food processor, grind the almonds until fine.
- 3
In a large bowl, whisk together egg whites and salt until stiff peaks form.
- 4
Gradually add sugar to the egg whites, continuing to whisk until fully incorporated.
- 5
Fold in the ground almonds and almond extract gently to maintain the air in the egg whites.
- 6
Line a baking tray with parchment paper.
- 7
Using two spoons or a cookie scoop, place dollops of the mixture onto the tray, spaced well apart.
- 8
Bake for 20-25 minutes or until the cookies are lightly golden and firm to the touch.
- 9
Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
- 10
Once cooled, dust with powdered sugar if desired.