Amygdalota (Αμυγδαλωτά) are classic Greek almond cookies made from almond flour and egg whites. They develop a crisp exterior and a soft, slightly chewy interior, and pair beautifully with a cup of Greek coffee.
These cookies are naturally gluten-free because they use only almond flour. With whipped egg whites, superfine sugar, and a few simple techniques, you get a cookie that’s firm and lightly crisp on the outside while remaining tender and macaroon-like inside. (Yes, macaroons, not macarons — they are different, and while amygdalota share some ingredients with macarons, their texture is closer to macaroons.)
I worked on this recipe for years to get the texture and flavour just right. The result is a batch of amygdalota that I now prefer to those from my favourite local Greek bakery. They make a lovely addition to a holiday cookie tray alongside melomakarona, kourambiethes, and koulourakia.
Why I love this recipe
This recipe brings me the same joy you felt giving a homemade card or a hand-painted gift as a child: pride, excitement, and the thrill of sharing something made with care. Amygdalota are simple in ingredients—almond flour, egg whites, sugar, and a few flavourings—but when combined properly they produce a cookie that is full of almond flavour, elegant in appearance, and unique in texture.
It took many iterations and tests with family and friends to finalize this version. After receiving enthusiastic approval from my parents and relatives, I’m happy to share it with you. The cookies are straightforward to make and rewarding to bake, whether for a special occasion or a quiet afternoon treat.
Key ingredients
Only a handful of ingredients are needed to make authentic amygdalota:
Almond flour – Use superfine blanched almond flour for the lightest texture and best result.
Superfine sugar – Finely ground sugar dissolves quickly into the egg whites for a smooth, glossy mixture.
Egg whites – The recipe uses only egg whites. They’re whipped, folded into the almond mixture, and help create the cookies’ airy interior. Carton egg whites are a convenient option if you prefer to avoid leftover yolks.
Cream of tartar – Stabilizes the whipped egg whites so they hold their volume.
Almond extract – Enhances the nutty aroma and flavor.
Slivered almonds – Used to top each cookie for a classic look; whole almonds work well too.
How to make
Follow these reliable steps for consistent results:
Step 1
Preheat the oven to 325°F (160°C).
Step 2
Whisk the almond flour with the salt in a medium bowl and set aside.
Step 3
In a large bowl, using a handheld mixer with the whisk attachment, whip 3 of the egg whites with the cream of tartar until stiff peaks form. Add the almond extract and the superfine sugar and beat until glossy.
Step 4
Fold the almond flour mixture into the whipped egg whites with a rubber spatula until uniform. The batter will be thick.
Step 5
Add the remaining 2 egg whites and beat briefly to combine, using the paddle attachment if using a handheld mixer.
Step 6
Fit a large star piping tip to a piping bag and pipe mounds about 1 inch high onto parchment-lined baking trays, leaving about 1 inch between each. If you don’t have a piping bag, use a tablespoon or a small cookie scoop.
Step 7
Top each cookie with a slivered almond.
Step 8
Bake on the middle rack for 17–19 minutes, or until the bottoms are golden. Baking time varies with shape and size.
Step 9
Let the tray cool for 5 minutes after removing from the oven.
Step 10
Transfer cookies to a wire rack to cool completely before serving.
Frequently asked questions
What is the difference between almond flour, almond meal and ground almonds?
Almond flour is made from blanched, peeled almonds and is finer and lighter in color. Almond meal is coarser and usually uses unpeeled almonds. For this recipe, use superfine almond flour for the best texture.
Can I make my own almond flour?
Yes. Process blanched, peeled almonds in a blender or food processor until finely ground, watching carefully to avoid turning them into almond butter.
What about leftover egg yolks?
If you separate fresh eggs, leftover yolks can be used in custards, lemon curd, or other recipes. To avoid leftover yolks, use pasteurized carton egg whites instead.
What is superfine sugar and how can I make it?
Superfine sugar has very small crystals and works well in meringue-like mixtures. If you don’t find it in stores, pulse granulated sugar in a blender or food processor until finer. Do not substitute powdered (icing) sugar.
Do I need a piping bag?
No. A piping bag gives a decorative ridged shape, but you can also use a teaspoon, tablespoon, or small cookie scoop. Flatten slightly and adjust baking time if you prefer less chew and more crispness.
These cookies are included in the Mia Kouppa Christmas cookie advent calendar and make a delightful, shareable treat for family and friends.
Related recipes
If you enjoy amygdalota, you may also like:
Tahini honey cookies
Pear-shaped cookies (Αχλαδάκια)
White chocolate and cranberry cookies
Greek nistisimi amygdalopita (vegan almond cake)
Amygdalota (Αμυγδαλωτά)
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Equipment
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Hand held mixer with both whisk and paddle attachment
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Piping bag and tip
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Parchment paper
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Baking tray
Ingredients
- 3 cups almond flour we use superfine ground
- 1/4 tsp salt
- 3 + 2 large egg whites see Recipe Notes
- 1/4 tsp cream of tartar
- 1 tsp almond extract
- 1 ½ cups superfine sugar see Recipe Notes
- 1/4 cup slivered almonds
Instructions
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Preheat oven to 325 degrees Fahrenheit.
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In a medium sized bowl whisk to combine the almond flour with the salt. Set aside.
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In a large bowl, using the hand held mixer with the whisk attachment, whisk together 3 of the egg whites with the cream of tartar until stiff peaks form. Next add the almond extract and the superfine sugar to the whisked egg whites and beat until well combined and your mixture appears glossy.
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Fold in the almond flour using a rubber spatula. Your dough will be stiff at this point but mix well until you end up with a uniform batter.
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Add in the last 2 egg whites and beat to combine using your hand held mixer. (At this point we switch to the paddle attachments of the hand held mixer).
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Attach a large star shaped piping tip to your piping bag. Fill your piping bag with the cookie batter and pipe cookies onto a parchment lined cookie tray. Leave about 1 inch between cookies and pipe your cookies so that they are about 1 inch high.
If you do not have a piping bag you can simply use a tablespoon or mini ice cream scooper to form balls of cookie dough.
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Place a slivered almond on top of each cookie.
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Bake in the middle rack of your oven for between 17 – 19 minutes until golden brown on the bottom of the cookie. The baking time will depend on how you have shaped your amygdalota.
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Remove your baking tray from the oven and allow the cookies to cool for 5 minutes on the baking tray.
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Transfer to a wire rack to cool completely.
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Enjoy!
Notes
This recipe requires 5 large egg whites in total; they are used in two stages as described above.