Best 6 Amigdalota Almond Cookies Recipes
**Amigdalota (Almond Cookies): A Taste of Portuguese Tradition**
Amigdalota, also known as almond cookies, is a traditional Portuguese confectionery that has captivated taste buds for centuries. Originating in the Algarve region of Portugal, these delightful cookies are a staple of Portuguese cuisine, often served at gatherings, celebrations, and as a heartwarming snack. With a rich history and a taste that speaks of comfort and tradition, amigdalota has become a beloved treat enjoyed by people of all ages.
In this article, we present a collection of amigdalota recipes that capture the essence of this timeless delicacy. From the classic almond cookies to variations that incorporate unique flavors and textures, these recipes offer a delightful journey into the world of Portuguese baking. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide step-by-step instructions to guide you in creating these delectable treats.
Our selection of amigdalota recipes includes:
* **Classic Amigdalota:** This recipe showcases the traditional flavors of amigdalota, with a combination of ground almonds, sugar, egg yolks, and lemon zest.
* **Chocolate Amigdalota:** For chocolate lovers, this recipe adds a rich and decadent twist to the classic amigdalota, incorporating melted chocolate into the dough.
* **Coconut Amigdalota:** This recipe adds a tropical flair to amigdalota by incorporating shredded coconut into the dough, creating a delightful combination of flavors and textures.
* **Pistachio Amigdalota:** This variation introduces the vibrant green color and nutty flavor of pistachios, adding a touch of sophistication to the classic cookie.
* **Orange Amigdalota:** This recipe infuses amigdalota with the refreshing citrus flavor of oranges, using orange zest and juice to create a bright and zesty treat.
Explore the collection of amigdalota recipes in this article and embark on a culinary adventure that celebrates the rich traditions of Portuguese baking. Indulge in the delightful flavors and textures of these almond cookies, and create lasting memories with every bite.
GREEK ALMOND COOKIES (AMYGDALOTA)
Greek Almond Cookies (Amygdalota) are crunchy, chewy classic Greek cookies made with only 5 ingredients, and they're naturally gluten-free!
Provided by Marcie
Categories Cookies
Time 25m
Number Of Ingredients 6
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!
Nutrition Facts : ServingSize 1 cookie, Calories 130 kcal, Carbohydrate 9 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 25 mg, Fiber 2 g, Sugar 6 g
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.
Provided by Amira
Categories Dessert dessert-cookies
Time 35m
Number Of Ingredients 6
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
Nutrition Facts : Calories 165 kcal, Carbohydrate 12 g, Protein 6 g, Fat 12 g, SaturatedFat 1 g, TransFat 1 g, Sodium 6 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
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
One of the most popular Greek cookies, especially on the island of Andros. These easy and tasty treats are crunchy on the outside, but soft and chewy on the inside. There are many ways to make these, but this is my Greek family's favorite way...
Provided by Lori Loucas
Categories Cookies
Time 45m
Number Of Ingredients 5
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)
Soooo yummy! I grew up eating these and could never get enough, they were so good. The outside is crunchy and the inside is chewy. Absolutely delicious! These are sold in every pastry shop in Greece. This recipe comes from the cookbook "My Big Fat Greek Feast". I have not tried the recipe yet, but I'm putting here for safe keeping since this is my most favorite cookie. Not sure of the yield, so I'm guessing.
Provided by C. Taylor
Categories Dessert
Time 35m
Yield 50 cookies
Number Of Ingredients 4
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.
Nutrition Facts : Calories 120.2, Fat 5, SaturatedFat 0.5, Sodium 7.2, Carbohydrate 17.7, Fiber 0.9, Sugar 15.5, Protein 2
AMIGDALOTA - ALMOND COOKIES
From "The Olive Branch" June 2008 Issue. (By Mr. Greek restaurants) "Recipe courtesy of Maria Georgopoulos"
Provided by ThatSouthernBelle
Categories Dessert
Time 22m
Yield 75 Cookies, 75 serving(s)
Number Of Ingredients 4
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.
Tips:
- Make sure to use blanched almonds for a smoother texture.
- If you don't have a food processor, you can finely chop the almonds by hand.
- Be careful not to overmix the dough, as this will make the cookies tough.
- Chill the dough for at least 30 minutes before baking, this will help the cookies hold their shape.
- If you want a crispier cookie, bake them for a few minutes longer.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
Amigdalota almond cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are light, flavorful, and have a delicate almond flavor. These cookies are also a good source of protein and fiber. If you are looking for a simple and delicious cookie recipe, amigdalota almond cookies are a great option.
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