Amigdalota Almond Cookies Receita

Indulge in the exquisite taste of Amigdalota, delicate Greek almond cookies! This authentic recipe, originally featured in "The Olive Branch" (June 2008) and courtesy of Maria Georgopoulos of Mr. Greek Restaurants, delivers melt-in-your-mouth cookies with a perfect chewy texture. These delightful treats are perfect for any occasion, from a casual afternoon snack to an elegant dessert. Prepare to be transported to the sun-drenched shores of Greece with every bite!

Preparo 20 min

Cozimento 22 min

Calorias 86.4 kcal

Proteína 4g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Amigdalota Almond Cookies

2 large eggs
3 cups granulated sugar
1 teaspoon almond extract
4 cups finely ground almonds

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Como fazer Amigdalota Almond Cookies

Preheat oven to 275°F (135°C).
In a large bowl, whisk together 2 large eggs, 2 cups granulated sugar, and 1 teaspoon almond extract for 2-3 minutes until light and frothy.
Gently fold in 4 cups of finely ground almonds until just combined. The mixture will be moist and sticky.
Roll the dough into 1-inch balls.
Place 1 cup of granulated sugar in a shallow dish.
Roll each cookie ball in the sugar to coat.
Line a baking sheet with parchment paper.
Place the sugared cookie balls onto the prepared baking sheet.
Press one whole almond onto the top of each cookie.
Bake for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool completely on the baking sheet before transferring to an airtight container. These cookies are best enjoyed when chewy, not crunchy.