Amygdalota

Name: Amygdalota
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 2 large egg whites, whisked; 1 cup granulated sugar; 3 cups blanched almond flour; 2 tbsp orange blossom water; 24 whole blanched almonds

Crispy on the outside and chewy inside, these traditional Greek almond cookies are scented with orange blossom water and garnished with whole almonds.

35 minEasyServes 12230 cal/serving

GreekDessertOvenVegetarianMediterraneanLow CarbHalal-friendlyGluten-FreeDairy-FreeSoy-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

2 large egg whites, whisked
1 cup granulated sugar
3 cups blanched almond flour
2 tbsp orange blossom water
24 whole blanched almonds

Instructions

1

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2

In a large bowl, whisk 2 large whisked egg whites until soft peaks form.
3

Fold 1 cup granulated sugar, 3 cups blanched almond flour, and 2 tbsp orange blossom water into the egg whites until a pliable dough forms.
4

Shape dough into small oval cookies and place them on the baking sheet.
5

Press 24 whole blanched almonds onto the top of each cookie.
6

Bake for 12 to 15 minutes until light golden, then cool completely on a wire rack.

Questions

How long does Amygdalota keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Amygdalota?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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