Amygdalota
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.
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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