Amygdalota (Αμυγδαλωτά)

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The classic Greek almond cookie

Remember when you were a kid and you made someone that you loved a card, or a macaroni Christmas tree ornament, or a finger painting of what was clearly an abstract masterpiece? Remember how excited you were to offer your gift and to sit back and listen to the accolades? Remember the pride, the joy, the downright glee? We really, really hope that you do.

We remember that feeling, and frankly, we’re having the same kind of feels right now. But now it’s not about art, or arts and crafts…it’s about baking and we are practically bursting to finally be able to share with you our recipe for amygdalota. Youppi!!

Amygdalota are classic Greek almond cookies made with few ingredients; almond flour, egg whites, sugar and a few more little things combined to create a cookie that is full of flavour, which has a texture unlike any other, and which looks so, so pretty.


So what took us so long, you ask? A few things. First, because this isn’t a recipe that our parents’ make, we were on our own. And so, we needed to be sure that this amygdalota recipe was as perfect as we could make it. It is! After many, many, many versions were baked in our kitchens, and then taste-tested by our families, we are confident that this recipe is a winner. The final step was to get the approval of our parents; although they don’t make amygdalota, they love them and it is their favourite cookie from one of the Greek bakeries in our city. This recipe had them exclaim, “Bravo!” in unison. The second reason for the wait was that although many had asked us if we had an amygdalota recipe, we were kind of holding onto it – for a future project. But finally, in a fit of childlike we-can’t-wait-for-you-to-see-what-we’ve-got-for-you excitement we decided that holding out was too painful and that future projects would just have to share present gifts. We think that will work out just fine.


If you’ve never eaten amygdalota, here’s what you can expect. This is a cookie that is gluten-free, since it contains only almond flour. Add to that egg whites, superfine sugar (you can read more about that in the Helpful hints), and a special technique and you get a cookie that is firm and kind of crisp on the outside, but soft, chewy and macaroon-like on the inside. Note, we said macaroon and not macaron…those are two different types of cookies. What makes this even more confusing is that the ingredients in amygdalota are actually more similar to the ingredients in macarons versus macaroons. Sigh. You know what…don’t worry about it. Just enjoy the amygdalota and don’t concern yourself to much with what they are, and are not, similar to.

Helpful hints

What is the different between almond flour, almond meal and ground almonds?

Both almond flour and almond meal are actually made of ground almonds. The difference however is that almond flour is made from blanched, peeled almonds whereas almond meal is coarser and made from raw, unpeeled almonds. Between the two almond flour is lighter in colour and finer in texture, and it is what is used in this recipe for amydgalota.

Can I make my own almond flour?

Sure! All you need is a good blender and a few minutes of your time – and the almonds of course. Add blanched and peeled almonds to your blender and blend until you end up with a finely ground texture. Don’t walk away or you might end up with almond butter! Alternatively, you can purchase almond flour here.

The recipe calls for a total of 5 large egg whites. What do I do with the leftover egg yolks?

First, we love that you are concerned about not wasting food! Our parents would be very proud of you! There are lots of recipes that use egg yolks including custards and lemon curd. You can also cook egg yolks and feed them to your dog, you can use them to make face masks and you can even preserve them. This last option sounds SO weird – we are definitely going to try it one day. Or, you can do what we have started doing, which is to buy egg whites in a carton. That way there are no shells to crack, and no yolks to deal with.

What is superfine sugar, and where can I find it?

Superfine sugar is exactly what it sounds like, sugar with very fine crystals of granulated sugar. It is often used in delicate desserts like meringues and mousses. We like to use it here because it incorporates easily into the beaten egg whites.

If you can’t find superfine sugar in the store (even if you do – pass…it is usually quite expensive), here is how to make it at home. Simply put regular granulated sugar in a blender or food processor for a few seconds until you end up with powdery white superfine sugar granules.

Note: superfine sugar is NOT icing or powdered sugar.

Do I need to shape these cookies with a piping bag?

No you don’t. You can make delicious amygdalota by using a mini ice cream scooper or even a tablespoon to measure out the dough for each cookie. We love the look of using a piping bag, and the way that the edges on the piping get extra firm after baking but this is not essential. Also, if you prefer a less chewy inside to crispy outside ratio, make your cookies a little flatter – either by using a piping bag or not. Simply adjust the baking time.


Looking for more classic Greek cookie recipes? We think that these are great!




We love hearing from you!  If you have made our recipes, or if you have a question or comment, or simply want to say Hi!,  please leave a comment below!

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5 from 11 votes

Amygdalota (Αμυγδαλωτά)

Greek almond cookies
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Greek
Keyword: almond cookies, amygdalota, Greek cookies
Servings: 30 cookies
Author: Mia Kouppa



  • 3 cups ( 350 grams) almond flour we use superfine ground
  • 1/4 tsp salt
  • 3 + 2 large egg whites see Recipe Notes
  • 1/4 tsp cream of tartar
  • 1 tsp almond extract
  • 1 1/2 cups ( 340 grams) superfine sugar see Recipe Notes
  • 1/4 cup (28 grams) slivered almonds


  • Preheat oven to 325 degrees Fahrenheit.
  • In a medium sized bowl whisk to combine the almond flour with the salt. Set aside.
  • In a large bowl, using the hand held mixer with the whisk attachment, whisk together 3 of the egg whites with the cream of tartar until stiff peaks form. Next add the almond extract and the superfine sugar to the whisked egg whites and beat until well combined and your mixture appears glossy.
  • Fold in the almond flour using a rubber spatula. Your dough will be stiff at this point but mix well until you end up with a uniform batter.
  • Add in the last 2 egg whites and beat to combine using your hand held mixer. (At this point we switch to the paddle attachments of the hand held mixer).
  • Attach a large star shaped piping tip to your piping bag. Fill your piping bag with the cookie batter and pipe cookies onto a parchment lined cookie tray. Leave about 1 inch between cookies and pipe your cookies so that they are about 1 inch high.
    If you do not have a piping bag you can simply use a tablespoon or mini ice cream scooper to form balls of cookie dough.
  • Place a slivered almond on top of each cookie.
  • Bake in the middle rack of your oven for between 17 – 19 minutes until golden brown on the bottom of the cookie. The baking time will depend on how you have shaped your amygdalota.
  • Remove your baking tray from the oven and allow the cookies to cool for 5 minutes on the baking tray.
  • Transfer to a wire rack to cool completely.
  • Enjoy!


Superfine sugar can either be purchased, or made at home.  To make superfine sugar at home simply place regular granulated sugar into a blender or food processor and pulse until finely ground.
A total of 5 large egg whites are required for this recipe, but they will be used in two different steps.

26 responses to “Amygdalota (Αμυγδαλωτά)”

  1. Irene Kypreis Avatar
    Irene Kypreis

    What can I replace cream of tartar with, for the amygdalota.
    Thank you

    1. miakouppa Avatar

      Hi Irene! In this recipe the cream of tartar is used to help stabilize the egg whites (sometimes it is used in combination with baking soda as a leavening agent – not the case here). If you don’t have it, leave it out. Your cookies should end up fine.

  2. Harry Avatar

    Ooo. Yes I remember these treats.
    I used to watch my mum make them.
    And they were sooo delicious.
    All the parents used to have them with tea or coffees. I can only imagine what they tasted like with a good cup of Greek coffee.
    I’m so grateful to you for sharing this recipe.
    I’m transported back to my past & remembering some really good times with my family, friends and relatives.
    I’ll be making them real soon (Christmas day).
    Thanks again.

    1. miakouppa Avatar

      Your comment has made us so happy Harry! We are so grateful to be able to bring back happy memories for you. We hope you do try this recipe, and that you love it – be sure to make yourself a nice Greek coffee to go along with it 🙂 xoxo Helen & Billie

    2. Jinan Avatar

      I just made these and the taste is amazing!!!! i put them for 19 minutes and they were a bit brown on the bottom and a bit hard on the outside but the color was still white and the inside was still mushy! what do i do in this case?

      1. miakouppa Avatar

        Hi Jinan! Thanks for trying our recipe and we love that you enjoyed the taste!! The texture on the outside should be slightly firm, and the inside chewy (not mushy). They also don’t get very brown all around. Perhaps you cookies were a little too “high”, keeping them from cooking through on the inside while the outside was already done. Oven temperature can also play a role; if your oven tends to run hot, lower the temp – and increase it if the opposite is true. Hope that is helpful! xoxo Helen & Billie

  3. Christina Avatar

    Is it ok to just use beater attachments on the hand mixer? Will that pump too much air into the batter?

    1. miakouppa Avatar

      Hi Christina. You can try that. We like to use the whisk attachement for the egg whites to get them nice and fluffy and the paddle attachment to help mix after we’ve added the almond flour. But, you can certainly try to use only the paddle attachments (we think those are the ones you are referring to). Let us know! xoxo Helen And Billie

  4. nurse99ca Avatar

    I just made these and they turned out magnificent! Thank you!!!

    1. miakouppa Avatar

      Yay!! We are so happy to hear that!! So glad that you gave them a try and thrilled that you love them 🙂

  5. EVEY SIMON Avatar

    Have you ever made these with Baking Splenda, instead of sugar? Thanks

    1. miakouppa Avatar

      Hi Evey, we haven’t and so can’t be sure how they would turn out. If you want to try we suggest making half a batch, just in case they don’t work out (you don’t want to waste all that almond flour 🙂 ). Let us know if you do give it a try with that substitution. xoxo Helen & Billie

  6. Maria Avatar

    HELP! They taste amazing! But they completely spread and didn’t hold the star shape at all. What did I do wrong? Thank you!

    1. miakouppa Avatar

      Hi Maria!! I’m so happy that you tried the recipe and loved the taste 🙂 We are not sure why they didn’t hold their star shape. Did you use large egg whites? (this is what is called for in the recipe). Was your dough very soft (It should not be). Perhaps take a look at the video we just posted on Instagram showing Billie making the amygdalota so that you can see the texture you are looking for. Hope that helps. Xoxo Helen & Billie

  7. Faye Avatar

    Once cooked, can I freeze these?

    1. miakouppa Avatar

      Hi Faye! We haven’t tried freezing them, but there is no reason why that wouldn’t work! Just be sure to keep the air out so that they don’t get freezer burn. 🙂

  8. soula Avatar

    I made these and they turned out wonderful. Tasted just like some of my favorite ones I have had in Greece. Thank you for sharing this recipe!

    1. miakouppa Avatar

      Thank you Soula!! So glad you tried our recipe and loved the amygdalota 🙂 We really appreciate you taking the time to let us know. Have a great day! xoxo Helen & Billie

  9. Andrea Avatar

    The flavor of this recipe is amazing and delicious, but I haven’t been able to get the texture to stand up to a cookie shape. I have tried to make these twice & both times, it turned into more of a cake batter, so that is how I baked it. I will try again whipping the last 2 eggs and folding them in prior to baking since that seems to be when the batter becomes too liquified. Any other suggestions?

    1. miakouppa Avatar

      Hi Andrea! So happy that you enjoy the recipe. The texture you end up with has us perplexed! If anything, the batter is usually more on the stiff side. We wonder if perhaps your eggs are too large? We would suggest adding one of the egg whites only at the end – and seeing what happens. If your texture is fine at that point, leave it at that. Also, be sure to mx your batter well when adding the last egg whites. Good luck! and keep us posted!! xoxo Helen & Billie

  10. ilianna Avatar

    Hello, I really like the sound of your recipe and would like to make it but I have a question. With the extra two egg whites that are added in later, “Add in the last 2 egg whites and beat to combine using your hand held mixer. (At this point we switch to the paddle attachments of the hand held mixer)…
    question 1 – just checking – do you add the egg whites in their liquid form? (ie you don’t whip them into white peaks first and then fold them in)? and question 2 – I don’t have a paddle attachment to my hand mixer, how could I best mix them in, eg can I mix them in by hand using a spatula?

    1. miakouppa Avatar

      Hi Ilianna,
      Sorry for the delay in responding to you. For your first question, yes, add the egg whites in their liquid form. And sure, if you don’t have a paddle attachment to your hand mixer simply use a rubber spatula, or even you your regular beaters. Either will work well. Happy baking (hope you love these cookies – they are one of our favourites!) xoxo Helen & Billie

  11. Catherine G Rogers Avatar
    Catherine G Rogers

    Hi there. What size tip did you use for piping?

    1. miakouppa Avatar

      Hi there Catherine! We use an open star tip #848. Hope that helps! Helen & Billie

  12. Mairi Avatar

    Hi… just a query.. about superfine sugar… do you mean the equivalent of
    English caster sugar.
    . or
    icing sugar …

    1. miakouppa Avatar

      Hi Mairi, Thanks for the question. No, superfine sugar is granulated white sugar that is finely ground – similar to caster sugar. It is not the same things as icing sugar. Hope that helps! xoxo Helen & Billie

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