Best Greek Almond Macaroon Cookies Amygdalota Recipes

GREEK ALMOND COOKIES (AMYGDALOTA)

Steps:

• Set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350 degrees and line (2) baking sheets with parchment paper.
• Combine the almond flour, sugar, orange zest and salt in a large bowl until combined. Stir in the beaten egg whites until the dough is wet and paste-like.
• Using a 1 1/2" cookie scoop, scoop the dough into tablespoon size balls and roll in the sliced almonds (this is easier to do if you break up some of the almonds into small pieces with your fingers). Place the cookies on the prepared baking sheets and flatten them a bit as they won't spread.
• Bake both trays in the upper and lower thirds of the oven, rotating the pans from top to bottom halfway through baking, for 13-15 minutes or until lightly golden brown and set.
• Remove from heat and cool on the pan for 10 minutes, then remove and cool completely on wire racks. Serve and enjoy!

GREEK ALMOND COOKIES

Steps:

• Preheat oven to 350F.
• Line two baking sheets with parchment paper and set aside.
• In a bowl combine almond flour, sugar and salt, set aside.
• With your electric mixer beat egg whites in another bowl until thick and stiff.
• Using a spatula gradually mix in egg whites into the dry ingredients until a sticky dough forms.
• Sprinkle sliced almonds into the two baking sheets.
• Scoop about two tablespoons of dough and roll into a ball.
• Place cookie balls on the baking sheet and roll to cover with almond pieces. Flatten cookies a bit with your hand.
• Bake in the center of your oven for 15 minutes or until cookies are slightly golden on the edges but still pale in center.
• Allow cookies to cool for 10 minutes on the baking sheet then for another 10 on a wire rack

AMYGDALOTA - GREEK ALMOND COOKIES

Steps:

• 1. Preheat oven to 350°F (320°F in convection oven). Line 2 baking trays with parchment paper and set aside.
• 2. In a bowl, combine the almond meal, sugar, and almond extract. Add the lightly beaten egg whites and mix until it forms a firm paste.
• 3. Roll level tablespoons of the mixture into balls, then slightly flatten each one. If your hands get too sticky, wet them, shake off the excess moisture, and use your wet hands to make and press the balls. Place on the baking tray and press slivered or whole blanched almonds on top to decorate.
• 4. Bake for 15 minutes or until lightly browned. Cool for 5-10 minutes on the baking sheet then transfer to wire racks to cool completely. Store in an airtight container.