Description
These traditional Greek Amygdalota are delicate, gluten-free almond cookies that feature a crisp outer shell and a soft, marzipan-like interior. By utilizing a specific ratio of superfine almond flour and stabilized egg whites, this recipe ensures a consistent, professional-grade texture every time.
Ingredients
- 3 cups (approx. 340g) superfine almond flour
- 1/4 teaspoon salt
- 1.5 cups (approx. 300g) superfine (caster) sugar
- 5 large egg whites, divided
- 1/4 teaspoon cream of tartar
- 1 teaspoon almond extract
- 1/4 cup slivered almonds
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the superfine almond flour and salt until no clumps remain.
- In a clean, grease-free bowl, beat 3 egg whites with the cream of tartar using a whisk attachment until stiff peaks form.
- Slowly add the superfine sugar and almond extract to the egg whites, continuing to beat until the mixture is glossy and the sugar is fully dissolved.
- Gently fold the almond flour mixture into the meringue using a rubber spatula, being careful not to deflate the air bubbles.
- Add the remaining 2 egg whites to the mixture and use a paddle attachment to beat the dough until it reaches a thick, pipeable consistency.
- Transfer the dough to a piping bag fitted with a large star tip and pipe 1-inch rounds onto the prepared tray, then press a slivered almond into the top of each.
- Bake for 17 to 19 minutes until the bases are pale golden brown, then let them rest on the tray for 5 minutes before cooling on a wire rack.
Notes
For the most stable meringue, always ensure your egg whites are at room temperature and your mixing bowl is completely free of any residual grease. If you do not have a piping bag, a small cookie scoop works well, though the star tip ridges provide an excellent crunch once baked.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: Greek