Amigdalota (Greek Almond Cookies)
- 35 min
- Serves 24
- 9 ingredients
20 minutes to prep, 15 to cook. These delicate Amigdalota are crisp almond cookies with a subtle orange aroma, coated in toasted sliced almonds and finished with a light dusting of icing sugar. Gluten‑free and buttery, they are perfect for holiday gatherings or a sweet coffee companion.
Free. No account needed.
Method
Combine almond flour, granulated sugar, orange zest, kosher salt, almond extract, and vanilla extract in a bowl and whisk the dry ingredients together.
Separate the egg whites from the yolks, then whisk the egg whites with an electric mixer until stiff peaks form.
Fold the whipped egg whites gently into the dry mixture until a cohesive dough forms.
Scoop the dough with a metal ice‑cream scoop, roll each portion into a ball, and then roll the balls in sliced almonds to coat.
Place the almond‑coated dough balls onto a parchment‑lined baking sheet.
Bake in a preheated oven until lightly golden around the edges.
Allow the cookies to cool, then dust with icing sugar before serving.
Tips while you cook
- Whisk dry ingredients first
- Combine and whisk the almond flour, sugar, zest, salt, and extracts before adding the egg whites.
- Use room‑temperature egg whites
- Whip the egg whites at room temperature to stiff peaks before folding them into the dough.
- Coat dough balls before baking
- Roll each dough ball in sliced almonds before placing them on the baking sheet.
- Watch for lightly golden edges
- Bake until the cookie edges are lightly golden, then remove to prevent over‑browning.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Maria Koutsogiannis Greek Food Blogger made this.
The recipe comes from Maria Koutsogiannis Greek Food Blogger’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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