Almond Cookies (Amygdalota)

  • Serves

    makes About 30 Cookies

Based on a recipe from Greek cookbook author and journalist Aglaia Kremezi, these chewy, flourless almond cookies are a traditional treat from the Cyclades islands.


  • 3 egg whites
  • 1 cup sugar
  • ⅛ tsp. kosher salt
  • 1 lb. finely ground blanched almonds
  • ⅛ tsp. almond extract
  • 2 Tbsp. lemon liqueur or limoncello
  • 30 whole blanched almonds


Step 1

Heat oven to 325°. Put egg whites, 1⁄2 tbsp. sugar, and half the salt in a medium bowl. Using a hand mixer set on medium speed or a whisk, beat the whites until soft peaks form; set aside.

Step 2

In a large bowl, combine the ground almonds and extract and the remaining sugar and salt. Fold the egg white mixture into the almond mixture.

Step 3

Wet your hands with the lemon liqueur and divide dough into walnut-size pieces. Working with one dough piece at a time, roll dough between the palms of your hands to form a ball. Transfer dough balls to 2 parchment-lined baking sheets. Flatten each ball slightly by pushing your thumb into the dough to make a dimple. Put one almond in the middle of each dimple.

Step 4

Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until cookies are pale golden and set, 20-25 minutes. The cookies will harden as they cool. Transfer the baking sheets to 2 cooling racks and let cool. Cookies will keep for 7 days stored at room temperature in an airtight container.

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