Amygdalota cookies are the classic Greek almond cookies & my favorite thing to make when I have a few leftover egg whites!
They are fragrant with almond extract, vanilla, & orange blossom water.
Crispy on the outside. Chewy on the inside!
I suggest taking a short cut and using blanched almond flour. If you don’t have that, then grind your own almonds to a fine consistency.
This recipe gives me around 36 to 40 cookies.
Ingredients:
I like to roll them in toasted flaked almonds.
4 egg white (room temperature)
1 cup sugar
4 cups of blanched almond flour
1/4 tsp salt
1 tsp almond extract
1 tbsp vanilla extract
1 tbsp orange blossom water
1 cup toasted flaked almonds for rolling
Directions:
In a large mixing bowl, combine everything but the egg whites. In a smaller mixing bowl, whip the egg whites into a meringue.
Combine the two and form a dough.
Scoop out little dough balls with a cookie scoop and roll them in toasted flaked almonds.
Then gently press each one onto a greased or parchment lined cookie sheet.
Bake at 350 F for 25 minutes. If using two pans, the switch levels at the midpoint.
Let them cool completely. They will be both crispy on the outside and chewy on the inside!
Kali Oreksi!
on xenia street 