Greek almond cookies recipe (amygdalota) with only three ingredients, 5 minutes prep making 30 amazing cookies! You just can’t go wrong with this recipe! ‘Ergolavi’ (Greek almond cookies) is a beloved traditional treat – the Greek version of macaroon, only much easier. Crunchy on the outside, soft and chewy in the middle with an incredible almond-y flavour.
Enjoy this amazing Greek almond cookies recipe (amigdalota) over a hot cup of Greek coffee and a full spoon of your favorite jam!
A traditional Greek version of the macaroon. This Greek almond cookies recipe (ergolavi) takes 5 minutes to prepare, 3 ingredients and is ready in 30 minutes!
Ingredients
Scale
250g sugar (8.8 ounces)
250g whole almonds, blanched or almond slivers (8.8 ounces), plus some extra for garnish
To prepare these super easy Greek almond biscuits, add the raw almonds and sugar in a food processor and blend until powdered. Add the egg whites (and the vanilla extract) and pulse, until the ingredients combine, forming a firm paste.
Layer the bottom of 2 baking trays with parchment paper and form the cookies. Take approx. 1 1/2 tsp of the paste and place on the baking tray; repeat with the rest. Garnish with whole almonds or almond silvers and wait for a while for the dough to spread on the tray. If you like, shape the cookies using a pastry bag.
Bake in preheated oven at 160C for 17-20 minutes, until light golden. Be careful not to over bake them. Enjoy hot from the oven with a full-spoon of your favorite jam!
Hi, In England we put these macaroons on rice paper ( which is edible) and however thin the mixture was before they go in the oven doesn’t matter, they always taste great!
The ‘dough’ was sooooooo liquid-y! Never became a paste- I used the metal grinder in the food processor, was that the correct attachment? I couldn’t even pipe them because the batter never set!
I wouldn’t replace with almond meal personally, as while it will have the nutty flavour it will loose that crunchy texture I am afraid. You could add some, substituting the almond slivers and process with the sugar but also add a few toasted almonds!
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(540 votes, average: 4.76 out of 5)
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could you please change these to cup sizes
Hi,
Can I use half the amount of sugar as I am trying to avoid the sugar.
Thanks
Good morning
Good morning to you too 🙂
My always comes out fine so thankyou we make 500mg bigger my family love almond Cookes piping bag is better to work with to
Hi, In England we put these macaroons on rice paper ( which is edible) and however thin the mixture was before they go in the oven doesn’t matter, they always taste great!
I have best results with almond paste, macaron paste and egg whites. Very almondy and very smooth, the very best..
Cookies were very good needs almond flavoring however.
Good recipe
The ‘dough’ was sooooooo liquid-y! Never became a paste- I used the metal grinder in the food processor, was that the correct attachment? I couldn’t even pipe them because the batter never set!
Hi Monica
Most likely the eggs were either over or under beat when preparing. If you find its too liquid-y add one more egg white and it should set.
Can I replace whole almonds with almond meal? If so would I still need to process it with the sugar?
Hi Narelle
I wouldn’t replace with almond meal personally, as while it will have the nutty flavour it will loose that crunchy texture I am afraid. You could add some, substituting the almond slivers and process with the sugar but also add a few toasted almonds!