Best 6 Amigdalota Almond Cookies Recipes

GREEK ALMOND COOKIES (AMYGDALOTA)

Steps:

• Set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350 degrees and line (2) baking sheets with parchment paper.
• Combine the almond flour, sugar, orange zest and salt in a large bowl until combined. Stir in the beaten egg whites until the dough is wet and paste-like.
• Using a 1 1/2" cookie scoop, scoop the dough into tablespoon size balls and roll in the sliced almonds (this is easier to do if you break up some of the almonds into small pieces with your fingers). Place the cookies on the prepared baking sheets and flatten them a bit as they won't spread.
• Bake both trays in the upper and lower thirds of the oven, rotating the pans from top to bottom halfway through baking, for 13-15 minutes or until lightly golden brown and set.
• Remove from heat and cool on the pan for 10 minutes, then remove and cool completely on wire racks. Serve and enjoy!

GREEK ALMOND COOKIES

Steps:

• 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 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

ORANGE-SCENTED ALMOND COOKIES: AMYGDALOTA ME ORANGE

Steps:

• Grind the almonds in a food processor until ground fine. Add in 2 1/2 cups of sugar. Put the almond mixture into a small saucepan on medium high heat. Add in the liquids and simmer until sugar is dissolved. Put aside to cool.
• Once cool, shape tablespoon-sized portions of the mixture into 1 1/2-inch-high pear shapes, wetting your fingers with the juice. Dredge each cookie in confectioners or granulated sugar to coat. Wrap individually in cellophane or place in a box with a lid. Let stand for at least 3 days before serving.

AMYGDALOTA - GREEK ALMOND COOKIES

Steps:

• 1. Preheat oven to 350°F (320°F in convection oven). Line 2 baking trays with parchment paper and set aside.
• 2. In a bowl, combine the almond meal, sugar, and almond extract. Add the lightly beaten egg whites and mix until it forms a firm paste.
• 3. Roll level tablespoons of the mixture into balls, then slightly flatten each one. If your hands get too sticky, wet them, shake off the excess moisture, and use your wet hands to make and press the balls. Place on the baking tray and press slivered or whole blanched almonds on top to decorate.
• 4. Bake for 15 minutes or until lightly browned. Cool for 5-10 minutes on the baking sheet then transfer to wire racks to cool completely. Store in an airtight container.

GREEK ALMOND MACAROON COOKIES (AMYGDALOTA)

Steps:

• Cut almond paste into 1/2 inch pieces.
• In an electric mixer with a paddle, mix the almond paste for a few minutes and then slowly add the confectioner sugar.
• With the mixer still on add the rose water, continuing to mix until you have a thick dough. Then slowly add the egg whites one at a time until mixture is loose enough to pipe out a pastry bag but not soupy (the consistency of a brownie batter). Depending on the humidity, you will need more or less egg whites.
• Put mixture into pastry bag and pipe onto a non stick cookie sheet, making small cookies.
• Bake in a preheated 350 degree oven until golden brown, about 20 minutes.

AMIGDALOTA - ALMOND COOKIES

Steps:

• Preheat oven to 275 degrees F.
• In a bowl combine eggs, 2 cups of sugar and almond extract and mix for 2-3 minutes.
• Fold in the ground almonds. The mixture will be quite moist and sticky.
• Shape into round balls (1 1/2" in diameter).
• Place the remaining cup of sugar on a separate plate and roll the balls in the sugar.
• Line the cookie sheet with parchment paper and place cookies on the baking tray.
• Place one whole almond on top of cookie and press gently.
• Bake for 12 minutes at 275 degrees F.
• Allow to cool and place in an airtight container as the cookies should remain chewy and not dry and crunchy.