Almond Cookies (Amygdalota)
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.
Yield: makes About 30 Cookies
- 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
- 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.
- 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.
- 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.
- 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.