Greek Almond Cookies (Amygdalota)

Makes 30 cookies

Amygdalota, also known as Greek Almond Macaroons or Biscuits, are simple to make and have only eight Ingredients! Best of all, these cookies are gluten-free, as the recipe calls for almond flour instead of traditional flour.



1 cup slivered almonds
3 cups almond flour
½ cup granulated sugar
¼ cup brown sugar
Zest of 1 lemon
1 teaspoon ground cinnamon
¼ teaspoon salt
3 large egg whites



1. Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
2. Place the slivered almonds in a small bowl and set aside.
3. Whisk together the flour, granulated sugar, brown sugar, lemon zest, cinnamon, and salt in a medium bowl.
4. Add the egg whites and stir, until a wet paste like dough forms.
5. Roll tablespoons of the cookie batter into balls. Roll each ball into the slivered almonds.
6. Place the balls onto the prepared cookie sheet 1-inch apart and flatten each slightly with the palm of your hand.
7. Bake both cookie sheets for 7 minutes, then rotate them and bake an additional 6–8 minutes, until slightly golden.
8. Cool cookies in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
9. Serve once cooled. Refrigerate leftovers in an airtight container for up to 3 days.



Calories 98 (4%)
Total Fat 6.55 g (13%)
Saturated Fat 0.498 g
Polyunsaturated Fat 1.615 g
Monounsaturated Fat 4.133 g
Trans Fat 0.002 g
Cholesterol 0 mg
Sodium 26 mg (2%)
Total Carbohydrate: 8.08 g (3%)
Dietary Fiber: 1.7 g (7%)
Total Sugars: 5.71 g
Protein: 3.14 g (6%)
Vitamin A 1 mcg
Vitamin C 0.3 mcg
Vitamin D 0 mcg
Potassium 105 mg (2%)
Calcium 38 mg (4%)
Iron 0.5 mg (3%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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