I had a bit of a sweet craving the other day and wanted to make something packed with almonds or walnuts. I remembered these Greek almond cookies my mom made when I was little. I immediately called my mom to get the recipe. She doesn’t write her recipes down, so we discussed in length how she used to make them, and then I experimented a bit. They are fairly easy to make and can be made start to finish in less than 30 minutes.
As I made these cookies, I thought about how things have changed so much. I pictured my Yiayia (grandmother) in Greece making these without electricity or other modern conveniences. She would have had to blanch the almonds and then manually crush them, and then beat the egg whites by hand. I am so fascinated with the evolution in the kitchen and have such respect for the way food used to be made. I could go on and on, but let me get back to the reason for this post…Greek cookies!
Amygdalotas are chewy, lightly sweetened, and full of almond flavor. They are also the absolute best dunking cookies for coffee. They literally will soak up your coffee like a sponge, which I love. They are amazing with all kinds of coffee, and especially with a nice strong cup of Greek coffee or a frappe. So, grab a cup of coffee and enjoy these wonderful and unique Greek treats!
A special thank you to my amazing and wonderful mother, for sharing her recipe and taking the time to help me recreate these delicious cookies. I love you!
- 3 egg whites
- 1 cup unsifted powdered sugar (and more for sprinkling over cookies if desired)
- 1/2 tsp. almond extract
- 2 cups almond meal (or blanched almonds powdered in a food processor)
- 3 Tbsp all purpose flour
- small bag of almond slices for decoration (optional)