📝 About This Recipe
Transport your senses to the white-washed islands of the Cyclades with Amigdalota, Greece’s most beloved flourless almond treat. These elegant cookies are prized for their crisp, crackly exterior and an incredibly chewy, marzipan-like center infused with the delicate aroma of orange blossom water. Naturally gluten-free and dairy-free, they represent the pinnacle of Greek hospitality, traditionally served at weddings and celebrations as a symbol of good fortune.
🥗 Ingredients
The Almond Base
- 500 grams Blanched Almonds (finely ground into a meal, but not a greasy paste)
- 250 grams Granulated Sugar (superfine sugar works best for a smooth texture)
- 2 tablespoons Semolina (fine grade; helps structure (omit for 100% gluten-free version))
- 1/4 teaspoon Salt (fine sea salt)
Aromatics and Binders
- 3-4 large Egg Whites (at room temperature; added one by one)
- 2 tablespoons Orange Blossom Water (high quality; used in the dough and for shaping)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla)
- 1/2 teaspoon Almond Extract (to intensify the nutty profile)
- 1 tablespoon Honey (Greek thyme honey is ideal)
Finishing Touches
- 1 cup Confectioners' Sugar (for generous dusting)
- 24 pieces Whole Blanched Almonds (one for the center of each cookie)
- 1 tablespoon Rose Water (optional, for misting after baking)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies don't stick.
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2
In a food processor, pulse the blanched almonds with half of the granulated sugar until they reach a fine, sandy consistency. Be careful not to over-process, or you will end up with almond butter.
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3
In a large mixing bowl, whisk together the ground almond-sugar mixture, the remaining sugar, semolina (if using), and salt until well combined.
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4
In a separate clean bowl, lightly beat the egg whites with a fork just until they are broken up and slightly frothy—you are not looking to create stiff peaks here.
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5
Make a well in the center of the dry ingredients and pour in the honey, vanilla extract, almond extract, and 1 tablespoon of the orange blossom water.
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6
Gradually add the egg whites to the dry mixture, stirring with a wooden spoon. Start with 3 egg whites; the dough should be firm, tacky, and hold its shape. If it is too crumbly, add the 4th egg white.
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7
Knead the dough lightly with your hands for about a minute to ensure the moisture is evenly distributed. Let the dough rest for 10 minutes to allow the almond meal to hydrate.
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8
Prepare a small bowl with the remaining orange blossom water. Dampen your palms with the water to prevent sticking and scoop about 1.5 tablespoons of dough.
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9
Roll the dough into a ball, then gently taper one end to create a traditional pear or 'tear-drop' shape, or simply flatten it into a thick disc.
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10
Place the cookies on the prepared baking sheets, spaced 2 inches apart. Press a whole blanched almond firmly into the center of each cookie.
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11
Bake for 20-25 minutes. The Amigdalota are ready when the bottoms are golden and the tops are just beginning to show a hint of pale gold. They should still feel soft to the touch.
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12
Remove from the oven and, while still hot, lightly mist them with a tiny bit of rose water or orange blossom water for an extra floral punch.
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13
Allow the cookies to cool on the tray for 5 minutes, then roll them generously in confectioners' sugar while still warm so it adheres well.
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14
Transfer to a wire rack to cool completely. Once cold, dust with an additional layer of confectioners' sugar for that classic 'snow-capped' look.
💡 Chef's Tips
For the best flavor, use fresh whole almonds and grind them yourself rather than using pre-ground almond flour which can be too dry. If the dough feels too sticky to handle even with wet hands, chill it in the refrigerator for 30 minutes before shaping. Do not overbake! These cookies should remain chewy inside; they will firm up significantly as they cool on the counter. Store the finished Amigdalota in an airtight container at room temperature; they actually taste even better the next day as the flavors develop. If you want a 100% gluten-free version, simply replace the semolina with an equal amount of cornstarch or more almond meal.
🍽️ Serving Suggestions
Serve alongside a thick, frothy Greek coffee (Ellinikos Kafes) for the ultimate afternoon treat. Pair with a small glass of chilled Mastiha liqueur to complement the resinous, herbal notes of the Mediterranean. Arrange on a platter with fresh figs and grapes for a beautiful dessert spread. Enjoy with a cup of mountain tea (Tsai tou Vounou) sweetened with a bit of honey. These make wonderful gifts; wrap them in individual cellophane bags tied with a blue ribbon for a traditional Greek touch.