Amigdalota Almond Cookies Recipe

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!

Prep Time 20 mins
Cook Time 22 mins
Calories 86.4 kcal
Protein 4g
Rating 4.0 (1 Reviews)
Amigdalota Almond Cookies 42

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Amigdalota Almond Cookies

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How to Make Amigdalota Almond Cookies

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

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

33g

Fat

2g

Carbs

3g