Classic Syros Almond Cookies

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These traditional almond cookies are a beloved specialty of the Cycladic island of Syros in the Aegean. Made with just a handful of pantry staples, they bake into crisp-on-the-outside, chewy-on-the-inside morsels that are customarily finished with a snowy dusting of powdered sugar. Served alongside Greek coffee or a small glass of cold mastiha, they capture the simple sweetness of island baking.

Nutrition Facts

Per serving (estimated)

• 90 kcalCalories
• 6 gFat
• 0.5 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 7 gSugar
• 3 gProtein
• 10 mgSodium
• 80 mgPotassium
• 30 mgCalcium
• 0.5 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

Ingredients

• 2 cups (250 g) blanched almond flour
• 3/4 cup (150 g) granulated sugar
• 2 large egg whites
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• Pinch of fine sea salt
• 1/2 cup (60 g) powdered sugar, for dusting

Directions

1. Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the almond flour, granulated sugar, and salt until evenly combined and free of lumps.
3. Add the egg whites, vanilla extract, and almond extract to the bowl. Stir with a wooden spoon or spatula until a thick, slightly sticky dough forms that holds together when pressed.
4. Scoop level tablespoons of dough (about 20 g each) and roll between your palms into smooth ovals or small logs about 2 inches long. Place them on the prepared sheets about 1 inch apart.
5. Bake on the middle rack for 15 to 18 minutes, until the cookies are pale golden on the bottom and just set on top; they should still feel slightly soft in the center.
6. Let the cookies rest on the sheet for 5 minutes so they firm up, then transfer to a wire rack.
7. While still barely warm, roll or sift the cookies generously with powdered sugar. For the traditional finish, dust twice: once while warm so the sugar melts into the surface, then again once fully cooled.
8. Store in an airtight container at room temperature for up to 2 weeks; the flavor deepens after a day or two.

Cook’s Notes

• Use finely ground blanched almond flour rather than coarse almond meal for a smoother dough and more refined, tender texture.
• Do not overbake: the cookies should stay pale with only the base lightly colored, which keeps the centers soft and chewy once cooled.
• For a more fragrant finish, sift a pinch of ground mastic (mastiha) or a few drops of rosewater into the powdered sugar before dusting.
• The dough can be shaped and refrigerated up to 24 hours in advance, then baked straight from the fridge, adding about 2 minutes to the bake time.
• Naturally gluten-free, these cookies pair especially well with strong Greek coffee, ouzo, or a small glass of cold water.

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