Learn how to make Traditional Greek Almond Cookies (Amygdalotas) with just 5 ingredients! This easy recipe yields 2lbs of dough and 36 crunchy cookies that are perfect for any occasion. Plus, they’re gluten-free!
Recipe:
Yield 2lb dough, 36 cookies
Almond Paste:
1 3/4 cups almond flour
1 1/2 cups powdered sugar (confectioner’s sugar or 10x sugar)
1/8 teaspoon salt
1 teaspoon almond extract
1 egg white
Cookie:
Almond paste (made earlier)
1 3/4 cups Sugar, granulated
4 egg whites
Garhish, Optional:
Maraschino Cherry
Almonds
Sliced for rolled cookies
Whole almonds to place on top
Instructions:
Mix all ingredients together in a mixer at a slow speed to avoid explosion.
Continue mixing until a nice dough forms, which will take about 1-3 minutes.
This dough is also the almond paste recipe, which can be used to make marzipan.
To make the cookie dough:
Add 14 ounces (1 3/4 cups) of sugar and 4 egg whites to the almond paste.
Mix slowly to avoid adding air to the dough.
Refrigerate the dough until it’s chilled.
To shape and bake the cookies:
Roll the chilled dough into desired shapes.
Roll the cookies in sliced almonds or garnish with a cherry, whole almond, or other toppings.
Place the cookies on a baking sheet and bake in a preheated oven at 365°F for 24-26 minutes or until lightly golden.
Remove from the oven and let cool.
Tips:
Cover the dough with plastic wrap to prevent other scents from affecting the cookies.
Wet a clean kitchen towel and pat the top of the cookies to give them a smooth finish.
You can make the dough ahead of time and refrigerate or freeze it for later use.
Enjoy your delicious gluten-free almond cookies!
Tags:
Greek Almond Cookies
Gluten-Free
5-Ingredient Recipe
Easy Baking
Crunchy Cookies
Maraschino Cherry
Greek Cookie Recipe
Almond Cookies
Easy Recipe
Gluten-Free Baking
Amygdalota
hello welcome back to Medusa’s Kitchen today we’re gonna be making my almond cookies they’re gluten free it’s really easy it’s five ingredients got a cup 3/4 of fine ground almond flour we got a cup and a half of powdered sugar confectioner sugar or 10 x sugar a teaspoon of almond extract eighth of a teaspoon of salt and one egg white so if you need almond paste to make marzapan or or something like that this is the recipe for almond paste so we mix this slow so this doesn’t explode in your face because that powdered sugar is very light and airy you know now this is starting to come together you can speed it up a little bit you just want to get this till you get a nice dough and you need to be patient it takes a little while for that egg white to get absorbed takes about a minute or so maybe two to three there’s your almond paste this equals 14 ounces of almond paste to make the cookie dough will add the same amount of sugar 14 ounces and four egg whites then again we mix that slow so this recipe is just egg whites, sugar almonds a touch of salt and a little bit of almond extract it’s that simple that is the cookie dough and you don’t wanna whip that up a lot because you don’t wanna add air to this that will change the texture of that chewy cookie this cookie is so popular here and it’s so easy to make and with this gluten free thing going on people on the keto and so forth this is really a great cookie was my favorite when I was growing up and you wanna cover this with Saran wrap because it has eggs in it it’ll pick up any other scent that you have in your refrigerator so yeah we’re gonna put this into the refrigerator it’s gonna set up and then we’re gonna roll the cookies there’s different ways you can make this cookie make them like this or you can roll them in almonds like we do here at the restaurant and press them in lightly you can have almonds on the bottom and you just put a sliver as a garnish on top when my mother used to buy them at the store in Chicago they used to put a marishino cherry in there and then one of the little tricks that we Learned in school you take a clean kitchen towel and you wet it and you pat the top that gives you that smooth beautiful cookie and it also pats it down just a bit we’ll put these into a 365 degree oven for 24 to 26 minutes there you have it the recipe for almond macarons or the Greek Amygdalotas chewy on the inside crunchy on the outside still my favorite cookie so that’s as easy as a cookie as you can make these actually took about 26 minutes so depending on your oven depending on how cold the dough is but you can see how nice smooth top is from where we tapped it with the water hope you give this one a try we’ll see you next time on Medusa’s Kitchen take care
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