Amygdalota Recipe (How to make Greek Almond Cookies)

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 on a plate.

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. 

Fore more delicious Greek cookies, check out Koulourakia (Greek butter cookies), Kourabiedes (delicious Greek almond cookies), and Melomakarona (Greek honey dipped cookies).

Why this recipe works


  • TEXTURE – The almond paste gives these cookies their soft chewy texture, while the egg whites and sugar help to create a crispy exterior.
  • FLAVOR – The addition of almond extract and orange blossom water adds an aromatic flavor.
  • GLUTEN FREE – These chewy almond cookies are gluten-free, making them a perfect treat for those with dietary restrictions.
  • SIMPLE – Easy recipe that requires minimal ingredients and is made in the food processor.

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.

Ingredient Notes

Understanding the role of each ingredient is crucial to achieving the best results. Here’s what you need to know about the main ingredients:

For a complete list of ingredients with amounts and instructions, scroll down to the recipe card.

  • 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

For the full instructions, scroll down to the recipe card.

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.

amygdalota on a baking tray with egg wash.

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

amygdalota on a plate.

expert Tips

  • 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

Can I use almond meal instead of almond paste? 

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.

What can I use instead of orange blossom water?

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.

Can I freeze Amygdalota?

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.

Can I make these cookies ahead of time?

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.

What can I do with the leftover egg yolks from this recipe?

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.

bite shot of an amygdaloto cookie.

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amygdalota on a plate.

Amygdalota

Angelina Papanikolaou
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.
5 from 5 votes
Prep Time 5 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Greek
Servings 20 cookies
Calories 139 kcal

Equipment

  • Food processor
  • large piping bag
  • 1M open star tip
  • baking tray

Ingredients 

  • 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

Instructions 

  • 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.

Notes

Storage: Store in an airtight container at room temperature for up to 7 days or in a freezer safe container for up to 3 months.

Nutrition

Serving: 1cookieCalories: 139kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 39mgPotassium: 86mgFiber: 1gSugar: 15gVitamin A: 0.01IUVitamin C: 0.02mgCalcium: 42mgIron: 0.4mg
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7 Comments

  1. 5 stars
    I made the recipe exactly as written and these are so delicious!!!! My family devoured them and I will definitely be making these again! Thank you for the wonderful recipe!

  2. 5 stars
    Just made these today. They are super delicious. Hubby said they taste even better than the bakery’s. Thank you for sharing.

  3. 5 stars
    OMG, OMG these are AMAZING!!!!!! Thank You for sharing these recipes with us. These turned out just perfect & did not last long in our house. I am excited to try more of your recipes.

  4. Hi, I would love to make these but was wondering if these can be made without a piping bag or rolled up into a ball and slightly flattened?

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