These traditional Greek Almond Cookies, known as Amigdalota, are delicate, naturally gluten-free treats with a crisp exterior and a soft, chewy center. Infused with fresh orange zest and rich almond flavor, they are simple to prepare yet elegant enough for special occasions. Whether served with coffee, tea, or as part of a festive dessert spread, these cookies bring warmth and Mediterranean charm to every bite.

Why You’ll Love This Recipe

Naturally gluten-free with no wheat flour required
Made with only 7 simple pantry ingredients
Crisp on the outside and tender inside
Light citrus aroma from fresh orange zest
Perfect for holidays, weddings, or everyday treats
Beginner-friendly and no special equipment needed

These cookies deliver a beautiful balance of nutty sweetness and bright citrus flavor without being overly sugary. They feel refined but are wonderfully rustic and forgiving to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups (300 g) finely ground blanched almond flour
¾ cup (150 g) granulated sugar
1 tablespoon fresh orange zest (from about 1 large orange)
¼ teaspoon fine salt
3 large egg whites, lightly beaten and at room temperature
1 cup (85 g) sliced almonds for coating
½ teaspoon almond extract (optional)
2 tablespoons powdered sugar for dusting (optional)

Ingredient Notes

Use fine almond flour, not coarse almond meal, for the proper chewy texture.
Lemon zest may replace orange zest for a brighter citrus flavor.
Coconut sugar may be substituted for granulated sugar, though it will slightly darken the cookies.

Directions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Step 2: Combine Dry Ingredients
In a large mixing bowl, combine almond flour, granulated sugar, orange zest, and salt. Rub the orange zest into the sugar with your fingertips for about 30 seconds to release the natural oils and enhance the aroma.

Step 3: Add Egg Whites
Pour the lightly beaten egg whites into the bowl. Add almond extract if using. Mix with a spatula until a thick, sticky dough forms. The dough should hold together easily when pressed. If it feels too dry, add 1 teaspoon of egg white at a time.

Step 4: Shape the Cookies
Scoop about 1½ tablespoons (approximately 25 g) of dough and roll into a ball. Roll each ball in sliced almonds, gently pressing so they adhere. Place the cookies 2 inches apart on the prepared baking sheet. Lightly flatten the tops with your fingers.

Step 5: Bake
Bake for 15 to 18 minutes, or until the edges are lightly golden and the bottoms are just beginning to crisp. The tops should feel set but not hard.

Step 6: Cool
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool. Dust with powdered sugar before serving if desired.

Servings and timing

Servings: Approximately 20 cookies
Prep Time: 15 minutes
Bake Time: 15–18 minutes
Total Time: 30–33 minutes

Variations

Lemon Amigdalota
Replace orange zest with 1 tablespoon fresh lemon zest for a sharper citrus profile.

Honey Almond Cookies
Substitute 2 tablespoons of the sugar with honey and slightly reduce the egg whites to maintain dough consistency.

Extra Chewy Version
Bake closer to 15 minutes for a softer center.

Extra Crisp Version
Bake the full 18 minutes for deeper golden edges and more crunch.

Chocolate-Dipped Option
Once cooled, dip half of each cookie in melted dark chocolate and allow to set before serving.

Storage/Reheating

Room Temperature
Store in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.

Refrigerator
Store in an airtight container for up to 1 week. Allow to come to room temperature before serving for best texture.

Freezer
Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature for about 1 hour before serving.

Reheating
These cookies do not require reheating, but if desired, warm them in a 300°F (150°C) oven for 3–4 minutes to refresh their crisp exterior.

FAQs

Are Greek Almond Cookies gluten-free?

Yes, they are naturally gluten-free because they are made entirely with almond flour instead of wheat flour.

Are these cookies dairy-free?

Yes, this recipe contains no butter or dairy products.

Why did my cookies spread too much?

The dough may have been too wet. Add 1–2 tablespoons of almond flour to thicken it slightly.

Can I use whole eggs instead of egg whites?

No. Egg whites provide structure and lightness without making the cookies dense.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours. Let it sit at room temperature for 15 minutes before shaping.

Why are my cookies dry?

They were likely overbaked. Remove them once the edges turn lightly golden.

Can I reduce the sugar?

You can reduce the sugar by 2–3 tablespoons, but lowering it too much may affect texture.

What is the texture supposed to be?

The exterior should be lightly crisp, while the inside remains soft and chewy, similar to marzipan.

Can I add other flavors?

Yes, a few drops of rose water or vanilla extract can add a subtle aromatic twist.

Do these cookies need to be dusted with powdered sugar?

No, it is optional. The cookies are perfectly delicious without it.

Conclusion

Heavenly Greek Almond Cookies, or Amigdalota, are a celebration of simplicity and tradition. With just a handful of ingredients, you can create cookies that are fragrant, tender, and beautifully balanced. Their crisp shell and chewy almond center make them irresistible with coffee or tea, while their elegant appearance makes them perfect for gatherings and holidays.

Once you bake a batch, you will understand why these timeless Mediterranean cookies have remained beloved for generations. Simple ingredients, classic flavor, and effortless preparation come together to create something truly special.

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