Greek Almond Cookies Recipe

I’m excited to share my Amygdalota Recipe for easy 5-ingredient Greek almond cookies that are gluten free and ideal for holiday platters or afterschool snacks.

I stumbled onto these Greek almond cookies and now I can’t stop thinking about them. With finely ground blanched almonds and a hint of orange blossom water they somehow manage to be chewy in the center yet crisp around the edges.

I call it my Amygdalota Recipe even though that name sounds way fancier than the actual baking, and these tiny Mediterranean Cookies always disappear faster than I expect. There’s something about the little cracks on top that makes you curious, like they’re hiding a flavor secret.

Honestly, grab one and you’ll probably start planning when to make them again.

Ingredients

• Rich in protein and healthy fats, gives chewy texture and nutty flavor, adds fiber.
• Sweetens the cookies, adds crisp edges, mostly simple carbs, not very nutritious.
• Bind ingredients, make them light and slightly chewy, low in fat, mostly protein.
• Tiny bit of floral citrus aroma, brightens flavor, adds delicate perfume not sour.
• Leavens gently for small rise and tender crumb, used in small amounts.

Ingredient Quantities

• 2 cups (about 200 g) finely ground blanched almonds
• 2/3 cup (about 135 g) granulated sugar
• 2 large egg whites
• 1 teaspoon orange blossom water
• 1/2 teaspoon baking powder

How to Make this

1. Preheat oven to 325 F (160 C) and line a baking sheet with parchment paper or a silicone mat.

2. In a medium bowl stir together the 2 cups finely ground blanched almonds, 2/3 cup granulated sugar and 1/2 teaspoon baking powder until evenly mixed and there are no big clumps.

3. In a separate bowl lightly whisk the 2 large egg whites just until foamy, not stiff, then stir in the 1 teaspoon orange blossom water.

4. Pour the egg white mixture into the dry ingredients and fold with a spatula until a sticky, slightly wet dough forms. Let it rest 8 to 10 minutes so the almond meal absorbs the liquid.

5. If the dough feels too sticky to handle, chill it 10 to 15 minutes; if it seems too dry and crumbly add a few drops more orange blossom water or a teaspoon of water and mix again. Don’t overdo it, the dough should hold together but be soft.

6. Scoop tablespoon-sized portions (or use a small cookie scoop) and roll into balls with lightly floured or damp hands so they don’t stick. Place them about 1 to
1.5 inches apart on the prepared sheet.

7. Gently flatten each ball just a bit with your fingertip or the bottom of a glass so they’re about 1/2 inch thick; they won’t spread much while baking.

8. Bake for about 15 to 18 minutes, until the edges are just turning golden and the tops have tiny cracks. Keep an eye near the end so they don’t overbrown.

9. Let the cookies cool on the sheet for 8 to 10 minutes so they firm up, then transfer to a wire rack to cool completely. They’re chewy inside and crisp at the edges once cool.

10. Store in an airtight container at room temperature for up to 4 days. If they soften a bit, pop them in a 300 F oven for 3 to 4 minutes to crisp them up again.

Equipment Needed

1. Oven (preheat to 325 F / 160 C)

2. Baking sheet plus parchment paper or a silicone baking mat

3. Medium mixing bowl

4. Small mixing bowl

5. Whisk

6. Rubber or silicone spatula

7. Measuring cups and teaspoons and a kitchen scale (optional but handy)

8. Small cookie scoop or a tablespoon for portioning

9. Wire cooling rack

10. Small glass or jar to gently flatten the cookies

FAQ

Greek Almond Cookies Recipe Substitutions and Variations

• Ground blanched almonds: swap for almond flour or fine almond meal, same weight 1:1; for a different flavor use finely ground hazelnuts or pistachios, also 1:1 but expect a slightly oilier, denser cookie.
• Granulated sugar: use superfine/caster sugar 1:1 for the same texture; coconut sugar can be used 1:1 too, but it gives a darker, caramel note and a bit more moisture.
• 2 large egg whites: replace with about 1/4 cup (≈60 ml) pasteurized liquid egg whites; for a vegan option use about 1/4 cup aquafaba (chickpea brine), whip lightly if your recipe needs structure.
• 1/2 teaspoon baking powder: make your own by mixing 1/8 teaspoon baking soda + 1/4 teaspoon cream of tartar, which equals roughly 1/2 teaspoon baking powder.

Pro Tips

1. Toast the whole blanched almonds first until they’re just fragrant, let them cool completely and then grind — it gives way more depth of flavor; dont grind warm nuts or the meal gets oily and your dough will be greasy.

2. Use room temperature egg whites and whip only until foamy not stiff, they whip easier at room temp; overwhipping makes the cookies dry and crumbly so stop early.

3. If the dough is sticky chill it 10 to 15 minutes but dont chill it so long it becomes rock hard, work fast once it’s cold and keep your palms slightly damp so rolling is easy.

4. Freeze a tray of shaped raw balls for quick baking later, bake from frozen adding a couple minutes to the time; to keep already baked cookies soft store with a slice of bread, or to crisp them up again warm at 300 F for a few minutes.