Amygdalota are traditional Greek almond cookies that are chewy, crunchy, and full of almond flavor. Learn how to make these traditional Greek cookies with this step-by-step guide.
Amygdalota are traditional Greek almond cookies that are chewy, crunchy, full of almond flavor, and naturally gluten free. They are a popular treat during the holidays, weddings, and other special occasions, but can be enjoyed any time of year.
The texture of Amygdalota is particularly noteworthy. The outside is crispy, while the inside remains soft and chewy. They are typically piped into round cookies and topped with a whole almond. They are sometimes topped with icing sugar.
Quick Note: Many versions of these classic Greek almond cookies call for almond flour, powdered sugar, and egg whites that are whipped into stiff peaks. While developing this recipe, I tested over 8 variations using different techniques and ingredients. This Amygdalota recipe is in my opinion the closest that you will find in Greek bakeries.
Understanding the role of each ingredient is crucial to achieving the best results. Here’s what you need to know about the main ingredients:
- Almond paste: It is important to use high-quality almond paste for this recipe. I have found that Solo almond paste works best.
- Egg whites: The egg whites act as a binding agent and should be at room temperature before you start baking. Be sure to use the egg whites from large eggs, or preferably use cartoned egg whites for the most accuracy.
- Sugar: Granulated sugar works best for this recipe. You can also use superfine sugar if you prefer.
- Almond extract: Almond extract gives these cookies their signature flavor. You can also use other extracts, such as vanilla extract or orange extract.
- Orange blossom water: Orange blossom water is a traditional ingredient in Greek cooking. It adds a special touch of a floral flavor to the cookies. You can find orange blossom water at most Mediterranean and Middle Eastern grocery stores.
Step by Step Instructions
Step 1: Preheat the oven. Preheat the oven to 325 degrees F (175 degrees C).
Step 2: Combine the ingredients. In a food processor, combine the almond paste, sugar, and salt.
Step 3: Add the egg whites and flavorings. Add the egg whites to the almond mixture, almond extract, vanilla extract, and orange blossom water. Process until you have a dense cookie dough.
Step 4: Pipe the cookies. Transfer the dough to a pastry bag, and pipe the dough onto parchment paper lined baking sheets. Place a blanched almond on top of each cookie.
Step 5: Egg wash. Gently brush each cookie with egg whites.
Step 6: Rest. Allow the cookies to rest at room temperature for 30 minutes.
Step 7: Bake the cookies. Bake the cookies for 28-30 minutes, or until golden brown.
Step 8: Let the cookies cool. Let the cookies cool on the baking sheets completely before transferring to a serving plate
- Use a large piping bag fitted with an open star attachment for the classic Greek almond cookie shape.
- For the best results, allow the piped cookies to rest for at least 30 minutes before baking. This will help the cookies to hold their shape and prevent them from spreading too much while baking.
- Watch the cookies closely as they bake. Amygdalota should be lightly golden but not browned.
- Let the cookies cool completely before you remove them from the baking sheet. They will firm up as they cool and will be easier to handle.
- Amygdalota can be stored in an airtight container at room temperature for up to 7 days.
FAQs about Amygdalota
No, you cannot use almond meal instead of almond paste. Almond meal is made from ground almonds, while almond paste is made from ground almonds and sugar. The sugar in almond paste helps to give the cookies their chewy texture.
If you can’t find orange blossom water, you can substitute it with rose water or omit it completely from the recipe. The taste will change slightly, but your cookies will still be delicious.
Yes, Amygdalota freeze well. Just make sure to store them in an airtight container or a zip-top freezer bag. They can be frozen for up to 3 months.
Yes, you can make these cookies ahead of time and freeze them. Thaw the cookies overnight in the refrigerator or at room temperature for a couple of hours before enjoying.
Leftover egg yolks can be used in various recipes, such as lemon curd, custards, or even Kourabiedes (Greek butter cookies). You can also freeze the egg yolks for a future project.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
- Food processor
- large piping bag
- 1M open star tip
- baking tray
- 16 oz almond paste
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 2 large egg whites room temperature
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1 tbsp orange blossom water
- 20 blanched whole almonds
- 1 egg white for egg wash
- Preheat the oven: Preheat the oven to 325 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Break the almond pieces into pieces and place it in the bowl of a food processor. Add the sugar and salt. Process to combine.
- Add the egg whites, almond extract, vanilla extract, and orange blossom water. Process until you have a dense cookie dough.
- Transfer the dough to a pastry bag fitted with an open star tip. Pipe the dough onto parchment paper lined baking sheets. Place a blanched almond on top of each cookie.
- Lightly beat the extra egg white and gently brush each cookie with the egg wash.
- Let the cookies sit at room temperature for 30 minutes.
- After the cookies have rested, bake them for 28-30 minutes, or until golden brown, rotating the pans halfway.
- Allow the cookies cool on the baking sheets completely before transferring to a serving plate.