Almond Cookies (Amygdalota)

Name: Almond Cookies (Amygdalota)
Total time: PT0D0H0M
Yield: makes About 30 Cookies
Ingredients: 3 egg whites; 1 cup sugar; ⅛ tsp. kosher salt; 1 lb. finely ground blanched almonds; ⅛ tsp. almond extract; 2 Tbsp. lemon liqueur or limoncello; 30 whole blanched almonds

Serves
makes About 30 Cookies

Based on a recipe from Greek cookbook author and journalist Aglaia Kremezi, these chewy, flourless almond cookies are a traditional treat from the Cyclades islands.

Ingredients

3 egg whites
1 cup sugar
⅛ tsp. kosher salt
1 lb. finely ground blanched almonds
⅛ tsp. almond extract
2 Tbsp. lemon liqueur or limoncello
30 whole blanched almonds

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Instructions

Step 1

Heat oven to 325°. Put egg whites, 1⁄2 tbsp. sugar, and half the salt in a medium bowl. Using a hand mixer set on medium speed or a whisk, beat the whites until soft peaks form; set aside.

Step 2

In a large bowl, combine the ground almonds and extract and the remaining sugar and salt. Fold the egg white mixture into the almond mixture.

Step 3

Wet your hands with the lemon liqueur and divide dough into walnut-size pieces. Working with one dough piece at a time, roll dough between the palms of your hands to form a ball. Transfer dough balls to 2 parchment-lined baking sheets. Flatten each ball slightly by pushing your thumb into the dough to make a dimple. Put one almond in the middle of each dimple.

Step 4

Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until cookies are pale golden and set, 20-25 minutes. The cookies will harden as they cool. Transfer the baking sheets to 2 cooling racks and let cool. Cookies will keep for 7 days stored at room temperature in an airtight container.

Heat oven to 325°. Put egg whites, 1⁄2 tbsp. sugar, and half the salt in a medium bowl. Using a hand mixer set on medium speed or a whisk, beat the whites until soft peaks form; set aside.
In a large bowl, combine the ground almonds and extract and the remaining sugar and salt. Fold the egg white mixture into the almond mixture.
Wet your hands with the lemon liqueur and divide dough into walnut-size pieces. Working with one dough piece at a time, roll dough between the palms of your hands to form a ball. Transfer dough balls to 2 parchment-lined baking sheets. Flatten each ball slightly by pushing your thumb into the dough to make a dimple. Put one almond in the middle of each dimple.
Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until cookies are pale golden and set, 20-25 minutes. The cookies will harden as they cool. Transfer the baking sheets to 2 cooling racks and let cool. Cookies will keep for 7 days stored at room temperature in an airtight container.