Amygdalota are traditional Greek almond cookies. Their name comes from the Greek word amygdalo, meaning almond. These sweet treats have been enjoyed for centuries, all across Greece, but especially on Greek islands such as Andros, Hydra, and Spetses, where almonds were commonly used in baking.
Traditionally made with ground almonds, sugar, and egg whites or rosewater, amygdalota are often served at weddings, baptisms, and other celebrations because they symbolize happiness, prosperity, and good fortune. Recipes vary by region, and my version uses almond flour in the dough, almond extract for flavor, and sliced almonds on the outside. We’re leaning into the almonds!
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Why you’ll love these Greek almond cookies
- For the almond lovers: Almond flour, almond extract, and a coating of sliced almonds give these cookies plenty of almond flavor.
- A little orange makes a difference: Fresh orange zest brings a bright citrus note to the dough, alongside the almond and vanilla.
- They don’t need fancy decorating: The sliced-almond coating does most of the work. Finish with a light dusting of icing sugar once they’ve cooled, and voila!
- There’s enough to share: Each batch makes 20–24 cookies. Set them out with coffee or tea, or serve them as a little something sweet after dinner. Also great for the holiday season!
The almonds to use
There are three almond ingredients in this recipe. Almond flour makes up the base of the dough, almond extract adds flavor, and sliced almonds coat the outside. Make sure all three are on your shopping list.
The recipe calls for Bob’s Red Mill almond flour. Many amygdalota recipes use almond paste, but this one uses almond flour. Keep the sliced almonds separate from the flour mixture, as they’re for rolling the shaped cookies in later.
Freshly grated orange zest goes into the dough alongside the almond and vanilla extracts. You’ll also use two sugars at different stages: granulated sugar in the dough and icing sugar for the final dusting. Save that icing sugar until the cookies have cooled completely.
For the egg whites, start with them at room temperature as directed in the card. You’ll whip them separately before folding them into the almond-flour mixture, so have a clean, dry bowl and your hand mixer’s whisk attachment ready.
Tips for the egg whites and dough
The egg whites are the part to give your attention to before you start shaping. You’re looking for stiff peaks: when you lift the whisk, the tips should stand upright and hold their shape. A bowl of bubbles or peaks that curl over isn’t going to work. The recipe allows 7-10 minutes for whipping, so watch the whites and the clock.
Keep the bowl and whisk clean, and avoid getting yolk into the whites. Grease and yolk can interfere with whipping. Once the whites are ready, switch to a spatula for folding. The finished dough should have a paste-like consistency, with the whites fully incorporated. That’s the cue to look for before scooping. You aren’t trying to keep the mixture looking like the fluffy whites you started with.
Getting the almond coating and finish right
Press the sliced almonds gently onto each dough ball so they stick before you set it on the baking sheet. Flatten the coated cookies a little, and if you’re using the back of a spoon and the dough sticks, a little bit of oil can go on the spoon to help with handling.
Look for lightly golden edges and cookies that have set when checking if they’re done. Leave the baked cookies on their sheet for 10 minutes, then move them to a wire rack to cool completely. The icing sugar comes last. If you’re making them for a particular time, allow for that full cooling period, as well as the prep and baking.
For more baking inspiration, browse these Greek dessert recipes.
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Ingredients
- 3 cups Bob’s Red Mill almond flour
- ¾ cup granulated sugar
- 1 tsp freshly grated orange zest
- ¼ tsp kosher salt
- ½ tsp almond extract
- 1 tsp vanilla extract
- 3 egg whites, room temperature
- 1 cup sliced almonds
- Icing sugar for dusting
Equipment
- hand mixer with whisk attachment
- baking sheets
Instructions
Start Cooking- Preheat the oven to 350F and line two baking sheets with parchment paper.
- Move one of the oven racks to the center of your oven.
- In a large mixing bowl combine the almond flour, sugar, orange zest, salt, almond extract and vanilla extract and whisk to combine. Set aside.
- To a clean and dry medium mixing bowl add the egg whites. Use a hand mixer with the whisk attachment to whip the egg whites, starting on low speed and gradually increasing the speed, until they form stiff peaks – this can take 7-10 minutes.
- Use a spatula to gently transfer the whipped egg whites to the bowl with the almond flour mixture. Gently fold the egg whites into the almond flour mixture, gently mixing until the egg whites are fully incorporated and the dough is a paste-like consistency.
- Scoop about 2 tablespoons per cookie and roll each into a ball. Roll each cookie ball in the sliced almonds, pressing gently so the almond slices stick to the cookie and then place each cookie ball on the baking sheet. Once all cookies are rolled and on the baking sheets, flatten each cookie a bit with your hands or the back of a spoon (put a little oil on the back of the spoon so it doesn’t stick to the cookies).
- Bake each batch of cookies for 12-15 minutes or until the cookies are lightly golden brown around the edges and set. Let cookies cool on the baking sheet for 10 minutes and then transfer to a wire cooling rack to cool completely.
- Once the cookies are fully cooled, lightly dust with icing sugar.
Notes
- You can make these into sandwich cookies too! Once fully cooled, spread cream cheese icing on the inside of one of the cookies and then top with another cookie to make a sandwich cookie. Repeat with all the cookies if desired.
- If you love these Greek cookies, try our Melomakarona (Greek Christmas Honey Cookies)
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