🇬🇷 Greece · Dessert
Amigdalota: Traditional Greek Almond Cookies
By eatmundo · July 7, 2026
🇬🇷 GRAmigdalota are exquisite Greek almond cookies, naturally gluten-free, crafted from almond flour, sugar, and egg whites, often infused with fragrant orange blossom water and lemon zest. These delicate, chewy treats are a staple across Greece, especially during celebrations, offering a delightful floral and nutty flavor.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the almond mixture: In a large mixing bowl, combine 250g of almond flour, 200g of granulated sugar, 1 tablespoon of orange blossom water, and 1 teaspoon of fresh lemon zest. Mix thoroughly with a spoon or your hands until everything is well incorporated and fragrant.
- 2
Whip egg whites: In a separate, clean bowl, beat 2 large egg whites with an electric mixer on medium-high speed until stiff peaks form. The whites should be glossy and hold their shape when you lift the whisk.
- 3
Fold in egg whites: Gently fold the whipped egg whites into the almond mixture in two additions. Use a spatula to carefully incorporate the whites without deflating them too much. The dough will be soft and slightly sticky, but manageable.
- 4
Shape the cookies: Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper. Lightly moisten your hands with water (this prevents sticking). Take small portions of the dough (about 1 tablespoon each) and shape them into small ovals or crescent shapes, or even small pyramids.
- 5
Bake until lightly golden: Arrange the shaped cookies on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them. Bake for 15-20 minutes, or until they are lightly golden at the edges and set. They should still be slightly soft to the touch in the center, as they will firm up as they cool.
- 6
Cool completely: Remove the baking sheet from the oven and let the Amigdalota cool completely on the parchment paper. They are delicate when warm and need to firm up before handling.
- 7
Dust with sugar: Once thoroughly cooled, generously dust the Amigdalota with confectioners' sugar using a fine-mesh sieve. For a traditional touch, you can press a whole blanched almond into the top of each cookie before baking.
- 8
Serve and store: Serve these delightful almond cookies with coffee or tea. Store them in an airtight container at room temperature for up to a week, where their flavor will deepen beautifully.
Frequently Asked Questions
What is orange blossom water and can I substitute it?+
Orange blossom water is a fragrant distillate of bitter orange blossoms, crucial for Amigdalota's unique aroma. While a small amount of rosewater or almond extract can be used as a substitute, it won't replicate the authentic floral note exactly.
Why are my Amigdalota cookies spreading too much?+
Cookies spreading too much can be due to over-mixing the egg whites, which deflates them, or having a dough that is too wet. Ensure your egg whites are stiff and avoid overworking the almond mixture after adding them.
How can I tell when Amigdalota are done baking?+
Amigdalota are ready when their edges are lightly golden and they feel set to the touch, though the centers may still be slightly soft. They will continue to firm up as they cool, so avoid overbaking them.
Can I use whole almonds instead of almond flour?+
You can, but you'll need to blanch and finely grind them yourself. Ensure the almonds are very finely ground to achieve the smooth texture of almond flour, as coarser grinding can result in a different cookie texture.
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