Amygdalota: Greek Almond Cookies

  • by XpatAthens
  • Friday, 20 February 2015
Amygdalota: Greek Almond Cookies

My favorite cookies are Amygdalota: delicate Greek almond cookies that are slightly crisp on the outside and chewy and sweet on the inside. Topped with sliced almonds they are the perfect treat to enjoy with coffee or tea and I personally can’t get enough of them. The other day I had a real hankering for Amygdalota and decided to try my hand at these cookies for the first time.

I think I did well for my first time making Amygdalota and not going by a substantiated recipe per se. Next time I will indulge a little more and add a couple more egg whites to get the cookies to thicken up a little more yet still retain their light texture inside.

** Note: I piped the cookies onto a parchment-lined cookie sheet to better shape them. If you don’t have piping tips or bags, don’t fret: just fill a plastic sandwich/food storage bag with the “dough,” cut one corner and pipe your cookies onto the parchment-lined baking sheet.

Makes 2 dozen cookies


1 can (227 grams) almond paste
1 1/2 cups (about 175 gr.) powdered sugar
3 egg whites
1/2 cup (100 gr.) ground almonds
5 tablespoons all-purpose flour


Heat oven to 400 degrees. Line baking sheets with parchment paper. In a mixing bowl combine all the ingredients and mix well. Now, I found the almond paste to be too stiff and I couldn’t get it to mix well with all the other ingredients just by using a wooden spoon and stirring by hand, so I emptied the “dough” into the bowl of my food processor (which was out to chop the almonds) and pulsed it until it was well combined.

Fill a piping bag with the dough and pipe rounds of “dough” onto the baking sheets (or use a cookie scoop/spoon to do so). Bake the cookies for 10 to 12 minutes until golden around the edges; cookies will still be soft when you remove them from the oven but will harden as they cool. Let the cookies cool completely on a wire rack then store in an airtight container for up to 3 weeks … if they last that long!

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