Amigdalota
Amigdalota are traditional Greek almond cookies, naturally gluten-free and dairy-free. These chewy, fragrant bites are made primarily from ground almonds, sugar, and egg whites, often flavored with orange blossom water.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 16
- Difficulty
- Medium
- Per serving
- 146 kcal
Allergen information: may contain eggs, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 250 gblanched almond flour
- 200 gcaster sugar
- 2 pcsegg white
- 1 tspvanilla extract
- 1 tsporange blossom water
garnish
- 16 pcswhole almond
Equipment
hand mixer · large bowl · spatula · wire rack · baking sheet · parchment paper · whisk
The method
Step by step
- 1
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
About 10 min
Cook’s note: Ensure the oven is fully preheated for even baking.
- 2
In a large bowl, combine the almond flour and caster sugar. Mix until well incorporated.
About 2 min
- 3
In a separate clean bowl, whisk the egg whites until they form soft peaks.
About 3 min
Cook’s note: Make sure your bowl and whisk are completely grease-free for best results.
- 4
Gently fold the whisked egg whites into the almond flour mixture. Be careful not to deflate the egg whites too much.
About 3 min
Cook’s note: Use a spatula and a cut-and-fold motion.
- 5
Stir in the vanilla extract and orange blossom water until just combined.
About 1 min
- 6
Form the dough into small, oval-shaped cookies. You can use a small scoop or your hands for this.
About 5 min
Cook’s note: Slightly wet your hands with water to prevent sticking if the dough is too tacky.
- 7
Place each cookie on the prepared baking sheet, leaving some space between them.
About 1 min
- 8
Gently press a whole almond into the center of each cookie.
About 2 min
- 9
Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set but still soft in the center.
About 15 min
Cook’s note: They will firm up more as they cool.
- 10
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
About 30 min
Cook’s note: Cooling completely is crucial for the perfect chewy texture.
Per serving
Nutrition
- Calories
- 146kcal
- Protein
- 3.9g
- Carbs
- 15.9g
- Fat
- 8.3g
- Fibre
- 1.7g
- Sugar
- 13.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store amigdalota in an airtight container at room temperature.