Greek Almond Cookies (Amygdalota)
Greek Almond Cookies (Amygdalota) are crunchy, chewy classic Greek cookies made with only 5 ingredients, and they're naturally gluten-free!
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
Serving: 1cookie, Calories: 130kcal, Carbohydrates: 9g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Sodium: 25mg, Potassium: 61mg, Fiber: 2g, Sugar: 6g, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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