Amygdalota – The Greek Almond Cookies

If you have these four ingredients, you can have amygdalota in an hour.

Preparation & Cooking time: 1 hour

A favorite treat traditionally made for festive occasions in many parts of the country, Greek almond cookies, amygdalota, are delightfully crisp and chewy at the edges and soft in the middle. As an added plus, they are completely gluten-free.

This recipe has a total of four (to five) ingredients and is so easy, you’ll find yourself making them a lot more often than on just special occasions.


Start by grinding the almonds in a food processor.

Mix the almonds with with 300 grams of the powdered sugar and a pinch of salt. Add the eggs and stir well to combine.


Preheat your oven to 180° C.

Shape your dough into small round or oval cookies (if the dough is too soft, you can place it in the fridge for a little while, until it firms up).

Roll your cookies in the remaining powdered sugar, and place on a baking sheet lined with parchment paper. 

Bake for 13-15 minutes, until lightly golden brown and set, but still soft in the center.


500 g blanched almonds

600 g powdered sugar


a pinch of salt

2 eggs, lightly beaten

5 bitter almonds, or 1 1/2 tsp. almond extract, for extra flavor (optional)

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