Amygdalota (Αμυγδαλωτά) — Chewy Greek Almond Cookies with Orange and Almond
Amygdalota are classic Greek almond sweets, often served with coffee at celebrations and name days. Their chewy center and fragrant citrus notes come from finely ground almonds and orange zest, finished with a snowy dusting of sugar.
Printable Recipe Card
Servings: 18 · Total: 38 min · Difficulty: easy
Ingredients (quick list)
- 250 g blanched almond flour (finely ground, not coarse meal)
- 150 g granulated sugar
- 4 g baking powder (about 1 tsp)
- 1 g fine sea salt (about 1/4 tsp)
- 2 tsp orange zest (from 1 large orange, finely grated)
- 1 tsp vanilla extract
- 70 g egg whites (from about 2 large eggs)
- 5 ml orange blossom water (about 1 tsp)
- 60 g powdered sugar (plus 10 g extra if needed for dusting)
- 18 whole blanched almonds (one per cookie)
Steps (summary)
- Preheat the oven to 170°C and line a baking sheet with parchment paper. Set the powdered sugar in a shallow bowl so it is ready…
- In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt until evenly combined. Add the oran…
- Add the egg whites, vanilla extract, and orange blossom water to the bowl. Mix with a spatula until a thick, sticky paste forms…
- Portion the dough into 18 equal pieces, about 28–30 g each, using a small scoop or a spoon and a scale for accuracy. With light…
- Roll each shaped cookie in the powdered sugar until fully coated, then place it on the prepared tray with 4 cm spacing. Press o…
- Bake for 16–18 minutes, rotating the tray at the 10-minute mark for even color. The cookies should look set and lightly golden…
+ 1 more steps in the full instructions section below.
Cultural Background
Amygdalota are beloved Greek almond confections served at weddings, baptisms, and name-day gatherings, where sweets symbolize hospitality and good fortune. Their almond-and-citrus perfume reflects the Mediterranean pantry and island pastry traditions.
Equipment
💡 Tips
- Weigh the egg whites (70 g) for consistent texture; too much liquid makes the dough spread and lose chewiness.
- Use finely ground almond flour for a smooth, tender bite; coarse almond meal makes the cookies gritty and prone to cracking.
- Bake until the edges barely color; overbaking dries the centers and turns them crisp instead of chewy.
⚠️ Common Mistakes
❌ Overbaking until the tops brown deeply.
✅ Fix: Pull the tray when edges are just lightly golden; the centers finish setting as they cool and stay chewy.
❌ Dough spreading into flat cookies.
✅ Fix: Use exactly 70 g egg whites and rest the dough 5 minutes; if still loose, chill 10 minutes before shaping.
❌ Cracked surfaces when pressing the almond.
✅ Fix: Shape with slightly damp hands and press the almond in gently right after coating, before the sugar dries out.
🧊 How to Store
Store amygdalota airtight at room temperature for up to 5 days to preserve their chew. For longer storage, freeze in a sealed container up to 2 months; thaw covered at room temperature for 1 hour and refresh with a light dusting of powdered sugar.
📅 Make Ahead
Mix the dough up to 24 hours ahead and refrigerate it covered; let it sit 15 minutes at room temperature before shaping. Baked cookies also freeze well, making them ideal for holiday trays prepared in advance.
🍽️ Pairs Well With
- Greek coffee
- espresso
- black tea
- Metaxa
- fresh orange slices.
Regional Variations
- Island-style: add 10 ml ouzo or mastiha essence for a distinctly Aegean aroma while keeping the dough ratio the same.
- More tender version: replace 30 g of almond flour with 30 g fine semolina for a slightly cakier crumb (not gluten-free).
- Snow-white finish: bake a minute less and re-coat lightly in 10 g powdered sugar after cooling for a brighter look.
Ingredients
- 250 gblanched almond flour (finely ground, not coarse meal)
- 150 ggranulated sugar
- 4 gbaking powder (about 1 tsp)
- 1 gfine sea salt (about 1/4 tsp)
- 2 tsporange zest (from 1 large orange, finely grated)
- 1 tspvanilla extract
- 70 gegg whites (from about 2 large eggs)
- 5 mlorange blossom water (about 1 tsp)
- 60 gpowdered sugar (plus 10 g extra if needed for dusting)
- 18whole blanched almonds (one per cookie)
🔄 Substitutions
- orange blossom water→ rose water
- orange zest→ lemon zest
- whole blanched almonds→ pistachios
Instructions
- 1
Preheat the oven to 170°C and line a baking sheet with parchment paper. Set the powdered sugar in a shallow bowl so it is ready for coating as soon as the dough is mixed.
- 2
In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt until evenly combined. Add the orange zest and whisk again to distribute the oils from the zest through the dry mix.
- 3
Add the egg whites, vanilla extract, and orange blossom water to the bowl. Mix with a spatula until a thick, sticky paste forms and no dry pockets remain, then rest the dough for 5 minutes so the almond flour hydrates.
- 4
Portion the dough into 18 equal pieces, about 28–30 g each, using a small scoop or a spoon and a scale for accuracy. With lightly damp hands, roll each portion into a smooth ball and gently flatten it into a 4–5 cm oval.
- 5
Roll each shaped cookie in the powdered sugar until fully coated, then place it on the prepared tray with 4 cm spacing. Press one whole blanched almond into the center of each cookie, pushing just enough so it adheres without cracking the surface.
- 6
Bake for 16–18 minutes, rotating the tray at the 10-minute mark for even color. The cookies should look set and lightly golden at the edges while still pale on top, which keeps the center chewy.
- 7
Cool the cookies on the tray for 10 minutes so they firm up without drying out. Transfer to a rack to cool completely, then dust with up to 10 g extra powdered sugar if you want a brighter white finish.
🪪 Recipe Passport
Cultural Background
Amygdalota are beloved Greek almond confections served at weddings, baptisms, and name-day gatherings, where sweets symbolize hospitality and good fortune. Their almond-and-citrus perfume reflects the Mediterranean pantry and island pastry traditions.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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