Greek Almond Cookies (Amygdalota)
These Greek Almond Cookies are crunchy, chewy amygdalota cookies that are so easy to make! They include just 5 ingredients and they’re naturally gluten-free!
It’s my birthday today! These days, the simple things in life truly make me happy, which is why I chose to post these Greek Almond Cookies (Amygdalota) on my birthday.
These cookies are simple, classic, and symbolize happiness and new beginnings, which I’ll get more into in the history of these cookies.
Isn’t that better than a birthday cake? 🙂
I’m part Greek as you probably know by now, so I love making classic Greek treats for the holidays.
These greek butter cookies (kourabiedes) are a favorite of mine, but I’m limiting the amount of flour that I eat these days, so I love finding flourless recipes to try.
I went to a Greek festival last September and experienced amydalota cookies. The cookies were crescent shaped, so I thought they were almond horn cookies at first.
While amygdalota cookies are similar to almond horn cookies, they’re definitely different. The biggest difference between the two is that the amygdalota cookies include almond flour, and almond horns are made with a combination of almond paste and almond flour.
I did a lot of research to find an amygdalota cookies recipe because I had to learn how to make them.
These cookies are crunchy on the outside, chewy on the inside, with a touch of orange flavor. The cookies are just sweet enough, and completely addictive.
What does amygdalota mean?
The word amygdalota means sweets from almond.
History of amygdalota cookies
Almond trees are prevalent in Greece, which is why almonds are found in many Greek pastries. Almonds happen to symbolize happiness, prosperity and new beginnings, so amygdalota cookies are present at most Greek baptisms and weddings, along with other almond treats.
Amygdalota are typically made with ground almonds, egg whites, sugar and rosewater or orange essence. Semolina is sometimes added as well, but I chose to make my greek almond cookies gluten free as many people do.
These cookies are thought to be the Greek version of macaroons, only they’re made with almonds instead of coconut. No wonder I love them!
You can find greek almond cookies in various shapes depending on which region of Greece that you’re in. Some are rolled into balls like I’ve done here, some are piped with a whole almond in the middle, and some are shaped in crescents or half moons.
Sometimes they’re unbaked and shaped like pears with a powdered sugar coating as well. There are so many variations of this classic greek almond cookie!
How to make this recipe
This Greek almond cookies recipe is one of the easiest cookie recipes you’ll ever make! There are only 5 ingredients, and no dough chilling or fancy techniques.
Simply combine the almond flour, sugar, salt and orange zest in a large bowl. Add lightly beaten egg whites and stir until the dough is wet and paste-like.
Use a 1 1/2″ cookie scoop to scoop out tablespoon-sized balls, and roll the balls into sliced almonds. Place on a parchment lined baking sheet, and flatten as the cookies will not spread.
Bake for 13-15 minutes or until lightly golden brown and set, and cool on wire racks.
Recipe notes
- Pro tip: I like to break up half of the almonds into smaller pieces with my fingers as they coat the cookies better this way. You can opt to place one whole almond in the center of each cookie instead if you like!
- The cookies may also be piped for a pretty presentation with one whole or sliced almond in the center, or shaped into crescents.
- Swap out the orange zest for other citrus peel, or use 1 teaspoon orange, almond or vanilla extract.
More cookie recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Greek Almond Cookies (Amygdalota)
Ingredients
- 3 cups almond flour not almond meal
- 3/4 cup granulated sugar use maple syrup for Paleo friendly
- 1 tablespoon orange zest
- 1/4 teaspoon salt
- 3 large egg whites lightly beaten
- 1 cup sliced almonds
Instructions
- Set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350 degrees and line (2) baking sheets with parchment paper.
- Combine the almond flour, sugar, orange zest and salt in a large bowl until combined. Stir in the beaten egg whites until the dough is wet and paste-like.
- Using a 1 1/2″ cookie scoop, scoop the dough into tablespoon size balls and roll in the sliced almonds (this is easier to do if you break up some of the almonds into small pieces with your fingers). Place the cookies on the prepared baking sheets and flatten them a bit as they won’t spread.
- Bake both trays in the upper and lower thirds of the oven, rotating the pans from top to bottom halfway through baking, for 13-15 minutes or until lightly golden brown and set.
- Remove from heat and cool on the pan for 10 minutes, then remove and cool completely on wire racks. Serve and enjoy!
Notes
- Store cookies in an air tight container at room temperature for 1 week.
- The cookies may also be piped for a pretty presentation with one whole or sliced almond in the center, or shaped into crescents following the instructions for my almond horn cookies.
- Swap out the orange zest for other citrus peel, or use 1 teaspoon orange, almond or vanilla extract.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
47 Comments on “Greek Almond Cookies (Amygdalota)”
Can these be frozen?
I’ve never tried….I feel that freezing them would affect the texture of the almonds.
I keep making these my family loves them! I lowered the sugar by a 1/4 and added lemon and orange zest with a touch of almond extract!
I’m so happy to hear that your family loves them Stephanie, and thanks so much for your feedback! 🙂
These are lovely! I used 1/4 c maple syrup and 1/4 c date sugar in place of the granulated sugar, and they are sweet enough even with the reduction.
I’m glad your substitutions worked well and thank you for your review Carolyn! 🙂
Wondering if the texture is the same as your CHOCOLATE DIPPED ALMOND HORNS? The horns use almond paste where this uses more almond flour and of course has the orange.
The texture of these is different as there is no paste. These are nice and chewy, but not as sweet and chewy as the almond horn cookies. They’re definitely worth a try. 🙂
Hi Marcie! I am Serbian Orthodox thru and thru and just went to the Greek festival in Buffalo NY. Bought a few if these almond horns a fell in love with them! Looked thru my Greek church cook books and could not believe the recipe was not in them. So I went to the web under images since I didn’t know name of them. I was SO HAPPY 😀 when I found your blog !! Can’t wait ti make them thank you so much !! I have many ethnic recipes if your looking for something specific let me know!
Hi Elaine! I’m happy to know someone that loves these cookies as much as I do, and I hope you love them! And I’ll certainly let you know if I’m looking for any specific ethnic recipes. 🙂
I made these cookies this weekend and they are fabulous. I added almond extract to the egg whites. I also was a little short on the almond slivers so I used pecan pieces on a few cookies. Both nuts are fabulous!
Thank you for the review and I’m so glad that you love the cookies!
If you’re using flour instead of almond meal then how are they gluten free?
You need to use almond flour, not almond meal.
Can I use all purpose flour for this recipe?
I’ve never tried that so I can’t recommend it.