Description
Experience the authentic taste of Greece with these traditional Amygdalota cookies, featuring a chewy almond center and a delicate, crackly exterior. Naturally gluten-free and infused with aromatic almond extract, they are the perfect sophisticated treat for any coffee break or celebration.
Ingredients
- 3 cups superfine almond flour
- 1/2 teaspoon salt
- 5 large egg whites, divided
- 1/4 teaspoon cream of tartar
- 1.5 cups superfine sugar (caster sugar)
- 1 teaspoon high-quality almond extract
- Slivered almonds for topping
Instructions
- Preheat oven to 325°F (165°C) and whisk together the almond flour and salt in a medium bowl to remove clumps.
- In a separate large bowl, beat three egg whites with cream of tartar until stiff, glossy peaks form, then slowly whisk in the sugar and almond extract.
- Gently fold the almond flour mixture into the whipped egg whites using a rubber spatula until no dry pockets remain.
- Add the remaining two egg whites and beat the mixture until it reaches a smooth, pipeable consistency.
- Pipe or scoop the dough into one-inch mounds on a parchment-lined tray and press a slivered almond into the center of each.
- Bake for 17 to 19 minutes until the bottoms are lightly golden, then cool on the tray for 5 minutes before transferring to a wire rack.
Notes
To ensure the best texture, store these cookies in an airtight container at room temperature; they will stay fresh and chewy for up to a week. If you prefer a more rustic look, you can toss the formed dough balls in extra powdered sugar before baking to create a beautiful crinkle effect.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: Greek