Almond cookies

Almond cookies

By
From
The Islands of Greece
Makes
20
Photographer
Steven Joyce

These little almond cookies, amygdalota, are from Mykonos and are lovely with a cup of strong Greek coffee.

Ingredients

Quantity Ingredient
butter, for the baking tray
2 egg whites, beaten until white and fluffy
250g ground almonds
200g caster sugar
1/2 teaspoon orange flower extract, (optional)
icing sugar, to serve

Method

  1. Preheat the oven to 180ºC.
  2. Line a baking tray with buttered baking paper. In a bowl, mix the beaten egg whites, ground almonds, sugar and orange flower extract (if using) and stir well.
  3. Scoop up tablespoons of the mixture and roll into 20 balls. Place on the baking paper and press down lightly, to form a round cookie shape.
  4. Bake in the oven for 20 minutes or until golden brown, crisp on the outside and just squidgy in the middle, turning the tray round for the last 5 minutes to ensure a really even golden colour all over. Dust with icing sugar to serve.

Variation: try this vegan version of amygdalota.

Ingredients

Quantity Ingredient
250g ground almonds
200g caster sugar
1/2 teaspoon orange flower extract or rose water, (optional)
icing sugar, to serve

Method

  1. Mix the almonds, sugar and orange flower extract or rose water (if using) with 90 ml of water. Place in a saucepan and heat gently until the sugar has dissolved. (It will be quite dry, but don’t panic.) Check whether the grittiness of the sugar has disappeared by carefully tasting a little of the hot mix and cook gently for a little longer if necessary. Remove from the heat and leave just until cool enough to handle. (However, don’t leave the mixture too long as it sets quickly, making it harder to shape and even harder to wash off the pan.)
  2. Traditionally this is served in small pear-shaped pieces, with cloves to look like stalks, but I prefer little balls: form them to about the size of marbles with the palms of your hands and place on a plate. Dust with icing sugar. Leave to firm up, then place in a sealed box until ready to serve, to prevent drying out.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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