Greek Almond Cookies Recipe

Greek Almond Cookies Recipe gives you crisp edges, chewy middles, almond perfume, and a light citrus finish. It suits gluten-free bakers, coffee lovers, and holiday cookie trays, and it takes about 35 minutes from mixing bowl to cooling rack. I learned this version while visiting my aunt in Astoria, and I still stash a couple in my camera bag after shoots.

Why You Should Try This Greek Almond Cookies Recipe

Greek Almond Cookies Recipe packs big almond flavor with simple pantry staples, so you get bakery-level results without fuss. The cookies taste gently sweet, pair with coffee or tea, and stay tender for days.

I baked a batch between meetings and my family polished them off before the kettle clicked off ★★★★★

Ingredients You’ll Need

• 2 cups super-fine almond flour, 192 g (Bob’s Red Mill or Kirkland work great; or grind blanched almonds until powdery)
• 3/4 cup granulated sugar, 150 g (superfine dissolves fastest)
• 2 large egg whites, about 60 g total
• 1 teaspoon almond extract (use bitter almond extract if you know and love its stronger punch)
• 1 teaspoon orange blossom water or 1 teaspoon finely grated orange zest (Cortas or Nielsen-Massey for blossom water)
• 1/4 teaspoon fine sea salt
• 1 cup powdered sugar, for rolling and dusting (10x confectioners’ sugar)
• Optional: whole blanched almonds or sliced almonds, for topping
• Optional: 1/2 teaspoon vanilla extract for rounder aroma

Pantry shortcuts and swaps:

• No orange blossom water: use zest or 1/4 teaspoon rose water.
• No almond flour: blitz 200 g blanched almonds with 2 tablespoons sugar until fine.
• Want less sweet: reduce granulated sugar to 2/3 cup and add 1 extra tablespoon almond flour.

Equipment:

• Mixing bowl and rubber spatula
• Hand mixer or stand mixer
• #40 cookie scoop or tablespoon measure
• Two rimmed baking sheets lined with parchment
• Wire rack
• Small bowl for powdered sugar

Yields about 22 to 24 cookies.

How to Make Greek Almond Cookies Recipe

Prep and heat

1. Heat the oven to 325°F. Line two baking sheets with parchment and set a wire rack nearby. Pour powdered sugar into a small bowl.

Mix the almond batter

2. Whisk the egg whites with the salt in a bowl until frothy and light, about 30 seconds. Sprinkle in the granulated sugar while whisking, then add almond extract and orange blossom water or zest. Switch to a spatula and fold in the almond flour until a thick, sticky dough forms. Chill the bowl for 10 minutes so the dough firms up and scoops cleanly.

Shape and sugar-coat

3. Scoop walnut-size portions, about 1 tablespoon each. Roll each portion into a ball with slightly damp hands, then tumble the ball generously in powdered sugar until fully coated. Press a sliced almond or a single whole almond on top if you like. Space the cookies 2 inches apart on the sheets.

Bake

4. Bake one sheet at a time in the center of the oven for 16 to 18 minutes until the tops crackle and the edges look set but pale. Rotate the sheet once at the 10-minute mark for even color. Pull the cookies when they feel just firm around the edges; they finish setting as they cool.

Cool and finish

5. Cool the cookies on the sheet for 5 minutes, then move them to a rack. Dust lightly with more powdered sugar if you want a snowy look. Let them cool completely before you stack or store them.

Tips & Tricks

• Use fine almond flour to avoid gritty texture; if you grind your own, pulse with a little sugar to prevent clumping.
• Keep the dough slightly sticky; that texture gives chewy centers.
• Wet your palms lightly so the dough rolls without sticking.
• Coat generously in powdered sugar; the crust stays prettier and prevents excess spreading.
• Bake until pale with light golden bottoms; deep color dries them out.
• Swap orange blossom water with lemon zest for a brighter profile.
• Add 1 tablespoon honey and reduce granulated sugar by the same amount for a gentle floral note.
• Chill shaped balls 15 minutes if your kitchen runs warm; they hold shape better.

What to Serve with Greek Almond Cookies Recipe

Serve these amygdalota with strong Greek coffee, espresso, or black tea. They also sit nicely beside Greek yogurt with honey and figs, which turns a snack board into dessert with almost no effort. For a sipper, try mastiha liqueur on ice or a small glass of Santorini Vinsanto. A citrus sorbet or fresh berries rounds out a light finish to dinner.

Make-Ahead and Storage

• Store at room temperature in an airtight tin for 4 to 5 days, with parchment between layers.
• Freeze baked cookies in a zip-top bag for up to 2 months; thaw at room temp and refresh on a sheet at 300°F for 3 to 4 minutes.
• Freeze unbaked, sugar-coated balls on a tray until firm, then bag for up to 2 months; bake from frozen at 325°F and add 1 to 2 minutes.
• Mix the dough up to 24 hours ahead and keep it covered in the fridge; let it sit on the counter 10 minutes before scooping.

Ally Sanders

Greek Almond Cookies Recipe

Greek Almond Cookies Recipe yields crisp-edged, chewy-centered almond cookies with citrus notes, perfect with coffee or tea and naturally gluten-free.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 35 minutes mins

Servings: 24

Course: Dessert

Ingredients

  

• 2 cups super-fine almond flour
• 3/4 cup granulated sugar
• 2 large egg whites
• 1 teaspoon almond extract
• 1 teaspoon orange blossom water or finely grated orange zest
• 1/4 teaspoon fine sea salt
• 1 cup powdered sugar, for rolling and dusting
• whole blanched almonds or sliced almonds, for topping (optional)
• 1/2 teaspoon vanilla extract (optional)

Instructions

 

1. Heat the oven to 325°F (160°C). Line two rimmed baking sheets with parchment paper and set a wire rack nearby. Pour the powdered sugar into a small bowl for rolling.
2. In a mixing bowl, whisk the egg whites with the salt until frothy and light, about 30 seconds.
3. Gradually sprinkle in the granulated sugar while whisking, then add the almond extract and orange blossom water or orange zest (and vanilla extract if using).
4. Switch to a spatula and fold in the almond flour until a thick, sticky dough forms. Chill the dough for about 10 minutes so it firms up slightly.
5. Scoop walnut-size portions of dough, about 1 tablespoon each. With slightly damp hands, roll each portion into a ball.
6. Roll each ball generously in powdered sugar until fully coated. If desired, press a sliced almond or a whole blanched almond on top of each cookie. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake one sheet at a time in the center of the oven for 16 to 18 minutes, rotating the sheet once halfway through baking. The cookies are done when the tops are crackled and the edges look set but remain pale.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Dust lightly with additional powdered sugar if desired before serving or storing.

Notes

Nutrition Information
Approximate per 1 cookie (1 of 24): 95 calories; fat 5.5 g; saturated fat 0.5 g; carbohydrates 10 g; fiber 1 g; sugars 9 g; protein 3 g; sodium 30 mg. Values will vary based on exact ingredients, brands, and cookie size.