Amygdalota (Greek Almond Cookies)
Introduction
Amygdalota are delightful Greek almond cookies that are crunchy on the outside and soft on the inside. These sweet treats have a lovely almond flavor and are perfect for any occasion. They are simple to make and a great way to enjoy the rich flavors of almonds.
Why make this recipe?
Making amygdalota is a fantastic choice if you want to impress your friends and family with delicious homemade treats. They are not only easy to prepare but also gluten-free! Plus, these cookies are a wonderful addition to dessert tables and can be enjoyed with tea or coffee.
How to prepare Amygdalota
Follow this simple guide to create your very own amygdalota cookies!
Ingredients:
- 200 g blanched and ground almonds 🥜
- 150 g sugar 🍬
- 2 egg whites (≈60 g) 🥚
- Almond slices for topping 🍏
- Powdered sugar for dusting ❄️
Instructions:
- Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the ground almonds 🥜 and sugar 🍬.
- Add the egg whites 🥚 to the mixture and stir until well combined.
- Use your hands to shape small balls (about the size of walnuts) from the dough.
- Place the balls on the prepared baking sheet, leaving space between each.
- Press an almond slice 🍏 on top of each cookie.
- Bake in the preheated oven for about 20-25 minutes or until lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar ❄️ before serving.
How to serve Amygdalota
Amygdalota can be served as a delightful snack or dessert. Pair them with a cup of coffee ☕ or tea 🍵 for a wonderful treat. They also look impressive on a dessert platter!
How to store Amygdalota
Store any leftover amygdalota in an airtight container at room temperature. They can last for about a week, maintaining their delicious flavor and texture.
Tips for preparing Amygdalota
- Ensure that the almonds are blanched and finely ground for the best texture.
- Don’t overbake the cookies; they should be slightly soft when you take them out to maintain their chewy center.
- For a twist, consider adding a splash of almond extract for an extra almond kick!
Variations
- You can add a pinch of cinnamon for a warm spice flavor.
- Try mixing in a handful of chocolate chips if you want a chocolate version of amygdalota!
FAQs
1. Can I use whole almonds instead of blanched ones?
Yes, but you’ll need to grind them finely and remove the skins after blanching.
2. How do I know when the cookies are done baking?
They should be lightly golden on top and firm to the touch. They will continue to cook a bit as they cool.
3. Can I freeze these cookies?
Yes, you can freeze amygdalota! Place them in an airtight container, and they will keep for up to three months. Just thaw them at room temperature before serving.
Enjoy making and sharing these delicious amygdalota cookies! 🍪