Greek Almond Macaroon Cookies

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Greek amygdalota are tender, cake-like almond cookies traditionally served at weddings, baptisms, and Easter. Made with simple ingredients – ground almonds, egg whites, sugar, and a hint of rosewater or orange blossom water – they are naturally gluten-free and gently sweet, often topped with a whole clove for an aromatic finish.

Nutrition Facts

Per serving (estimated)

• 135 kcalCalories
• 7 gFat
• 0.5 gSaturated Fat
• 14 gCarbs
• 1 gFiber
• 11 gSugar
• 4 gProtein
• 25 mgSodium
• 95 mgPotassium
• 30 mgCalcium
• 0.5 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 2 cups (200 g) blanched almond flour, finely ground
• 3/4 cup (150 g) granulated sugar
• 3 large egg whites, room temperature
• 1 tsp pure rosewater or orange blossom water
• 1/2 tsp finely grated lemon zest
• Pinch of fine sea salt

For shaping and topping

• 1 tbsp powdered sugar, for dusting hands
• Whole cloves or blanched whole almonds, for topping

Directions

1. Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the almond flour, granulated sugar, lemon zest, and salt until evenly combined and lump-free.
3. In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form, about 2 minutes.
4. Fold the beaten egg whites gently into the almond mixture in three additions, then stir in the rosewater just until a soft, slightly sticky dough forms.
5. Dust your hands with powdered sugar and roll the dough into 1-inch (2.5 cm) balls, placing them about 1.5 inches apart on the prepared sheets; press one whole clove or almond gently into the center of each.
6. Bake in the center of the oven for 18 to 22 minutes, until the bottoms are pale golden and the tops feel firm and dry to the touch.
7. Let the cookies cool on the pan for at least 15 minutes – they are fragile when hot and will firm up as they rest.
8. Transfer to a wire rack to cool completely, then dust lightly with powdered sugar before serving if desired.

Cook’s Notes

• Traditional amygdalota are sometimes dried at room temperature overnight instead of baked; this oven version yields a tender, lightly crisp exterior with a soft, cake-like interior.
• For the smoothest, palest cookies, use blanched (skinless) almond flour rather than almond meal with skins.
• Whole cloves are the classic Greek finishing touch and give a subtle aromatic lift; slivered almonds are a good alternative if cloves are too strong.
• Store in an airtight container at room temperature for up to 2 weeks; the flavor actually deepens and improves after a day or two.
• If your dough feels too wet to shape, chill it for 15 minutes to firm up before rolling.

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