Heavenly Greek Almond Cookies (Amigdalota) – 7 Simple Ingredients for Irresistible Flavor

Oh my sweet friends, I’m so grateful you’re here today. Truly. There’s something incredibly special about sharing a recipe that feels like it has history baked right into it. These Greek Almond Cookies—known lovingly as Amigdalota—are one of those timeless treats that make your kitchen smell like warmth, citrus, and comfort all at once.

If you adore cookies that are crisp on the outside, chewy in the center, and brightened with a whisper of orange zest, you are going to fall head over heels for these. They’re naturally gluten-free, incredibly simple, and feel elegant enough for holidays—yet easy enough for a quiet Tuesday afternoon with coffee.

Before we begin, don’t forget to subscribe to receive more cozy, heritage-inspired recipes straight to your inbox. I promise there’s always something delicious baking around here.

Now let’s make magic.

Overview of Recipe Content

Greek Almond Cookies, or Amigdalota, are traditional Mediterranean almond cookies made primarily with almond flour, sugar, and egg whites. They’re commonly served at weddings, Easter, and Christmas in Greece—but honestly? They deserve a place at your everyday coffee break.

Why You’ll Love These Greek Almond Cookies

• Naturally gluten-free (no wheat flour needed!)
• Crisp golden shell with a chewy, tender center
• Bright citrus aroma from fresh orange zest
• Elegant enough for holidays, easy enough for beginners
• Only 7 main ingredients

What Do They Taste Like?

Imagine biting into a lightly crisp exterior that gives way to a soft, marzipan-like center. The almond flavor is deep and nutty, the sugar perfectly balanced, and that hint of orange zest? It lifts everything into something truly memorable.

They’re not overly sweet—just beautifully balanced.

Health & Nutritional Notes

Because these cookies use almond flour instead of all-purpose flour, they’re:

• Naturally gluten-free
• Rich in healthy fats
• Higher in protein than traditional cookies

Almond flour also gives them a tender chew that wheat flour simply can’t replicate.

Ingredients for Greek Almond Cookies

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Here’s everything you’ll need:

• 3 cups almond flour (finely ground, blanched works best)
• ¾ cup granulated sugar
• 1 tablespoon fresh orange zest (from about 1 large orange)
• ¼ teaspoon fine salt
• 3 large egg whites, lightly beaten (room temperature)
• 1 cup sliced almonds (for coating and texture)
• Optional: ½ teaspoon almond extract for deeper flavor
• Optional: Powdered sugar for dusting

Ingredient Notes & Substitutions

• You may substitute lemon zest for orange zest for a brighter, sharper citrus note.
• Coconut sugar can replace granulated sugar, though it will darken the cookies.
• For a softer cookie, reduce baking time by 1–2 minutes.

Tools You’ll Need

• Mixing bowl
• Rubber spatula
• Baking sheet
• Parchment paper
• Cookie scoop or spoon
• Cooling rack

No fancy equipment required—just simple baking joy.

How to Make Greek Almond Cookies

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

The anticipation already begins here—there’s something about preheating the oven that feels like a promise.

Step 2: Mix the Dry Ingredients

In a large bowl, combine:

• Almond flour
• Sugar
• Orange zest
• Salt

Rub the orange zest into the sugar gently with your fingers first—this releases the oils and makes the aroma bloom. My nonna always said, “Wake up the citrus before you bake.”

Step 3: Add the Egg Whites

Pour in the lightly beaten egg whites (and almond extract if using).

Mix until a thick, sticky dough forms. It should hold together easily when pressed but not feel runny.

If it seems too dry, add 1 teaspoon of egg white at a time.

Step 4: Shape the Cookies

Scoop about 1½ tablespoons of dough and roll into small balls.

Roll each ball in sliced almonds, gently pressing so they stick.

Place on the prepared baking sheet, about 2 inches apart. Slightly flatten the tops with your fingers.

Step 5: Bake

Bake for 15–18 minutes, until:

• Edges are lightly golden
• Tops feel set
• Bottoms are slightly crisp

Your kitchen will smell like toasted almonds and sunshine.

Step 6: Cool Completely

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

They firm up as they cool—patience is part of the magic.

Dust lightly with powdered sugar before serving, if desired.

What to Serve with Greek Almond Cookies

These cookies absolutely shine alongside:

• Greek coffee
• Espresso
• Chamomile tea
• Cappuccino
• Fresh berries and yogurt

They’re also beautiful on dessert platters next to:

• Baklava
• Lemon bars
• Pistachio biscotti

Tips for Making Them Perfect

• Use fine almond flour, not almond meal (meal is too coarse).
• Room temperature egg whites mix more smoothly.
• Do not overbake—they continue firming as they cool.
• Slight cracks on top are normal and charming!

If you want them softer and chewier, bake closer to 15 minutes. For crispier edges, go to 18.

Storage Instructions

Room Temperature:
Store in an airtight container for up to 5 days.

Refrigerator:
Keeps fresh for 1 week, though texture may firm slightly.

Freezer:
Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature.

These cookies actually taste even better the next day.

General Information About Amigdalota

Amigdalota comes from the Greek word amygdalo, meaning almond. Almond desserts are incredibly common in Mediterranean cuisine because almonds grow abundantly in the region.

Unlike French macarons, these are rustic and forgiving. No piping bags. No precision anxiety. Just simple, heartfelt baking.

They’re often served at Greek weddings symbolizing sweetness and prosperity.

And honestly? That feels right.

Frequently Asked Questions

Are Greek Almond Cookies gluten-free?

Yes! They’re naturally gluten-free because they use almond flour instead of wheat flour.

Can I make them dairy-free?

They are already dairy-free.

Why are my cookies spreading?

The dough may be too wet. Add 1–2 tablespoons more almond flour.

Can I use whole eggs?

No—egg whites provide structure without making the cookies heavy.

Can I add honey?

You can replace 2 tablespoons of sugar with honey, but reduce egg whites slightly.

Related Recipes You’ll Love

If you enjoyed these Greek Almond Cookies, try:

• Soft & Chewy Lemon Cookies – https://poulef.com/soft-chewy-lemon-cookies
• Classic Italian Amaretti – https://poulef.com/classic-italian-amaretti
• Pistachio Shortbread Cookies – https://poulef.com/pistachio-shortbread-cookies
• Almond Flour Sugar Cookies – https://poulef.com/almond-flour-sugar-cookies
• Orange Blossom Cake – https://poulef.com/orange-blossom-cake

Interactive Elements

If you make these Greek Almond Cookies, I would absolutely love to see them!

Save this recipe on Pinterest and tag me here:
https://www.pinterest.com/poulefrecipe/

Leave a comment below and tell me:

• Did you use orange or lemon zest?
• Did you add almond extract?
• Are you team chewy or team crispy?

Your feedback means everything to me.

Nutritional Information (Per Cookie – Approximate)

Nutrient	Amount
Calories	145
Protein	4g
Carbohydrates	12g
Sugar	9g
Fat	9g
Saturated Fat	1g
Fiber	2g
Sodium	40mg

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