Greek Almond Macaroon Cookies Amygdalota
Delightfully soft and chewy, Greek Almond Macaroon Cookies, or Amygdalota, are a timeless Mediterranean treat that combines simplicity with irresistible flavor. Made with just a handful of ingredients like blanched almond flour, frothy egg whites, and a fragrant touch of almond extract and lemon zest, these naturally gluten-free cookies are a celebration of aromatic sweetness. Topped with a whole blanched almond and dusted with powdered sugar, they achieve a perfect balance of elegance and homey comfort. Whether you're indulging alongside a cup of Greek coffee or serving them as a festive dessert, these easy-to-make confections come together in under 40 minutes, making them perfect for any occasion. Enjoy their tender bite and nutty richness, embodying the essence of traditional Greek baking.
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Recipe Information
Ingredients
- 200 grams blanched almond flour
- 150 grams granulated sugar
- 2 large egg whites
- 0.5 teaspoons almond extract
- 1 teaspoon lemon zest
- 30 grams powdered sugar for dusting
- 12 whole blanched almonds (for decoration)
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour and granulated sugar. Mix well to ensure an even distribution.
In a separate medium-sized bowl, whisk the egg whites until frothy but not stiff.
Gently fold the frothy egg whites into the almond flour and sugar mixture using a spatula. Avoid overmixing; the batter should be moist but not runny.
Add the almond extract and lemon zest, then gently fold them into the batter until evenly incorporated.
Using clean hands or a cookie scoop, form small balls (about 1 tablespoon each) of the dough and place them on the prepared baking sheet, leaving some space between the cookies.
Lightly flatten the dough balls with your palm, then press a whole blanched almond into the center of each cookie.
Dust the cookies generously with powdered sugar before baking.
Bake the cookies in the preheated oven for 20–25 minutes or until the edges are lightly golden. Avoid overbaking to maintain their chewy texture.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
3850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.8 g | 352% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 293.3 g | 107% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 205.9 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1454 mg | 112% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3848 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
