Amygdalota: Greek Almond Cookies with Orange – A Sweet Companion to Coffee
There are few things more comforting than the scent of almonds and citrus wafting through the kitchen—except maybe the first bite of a just-cooled Amygdalota with a strong cup of coffee. These Greek almond cookies are a simple, rustic treat made with just a handful of ingredients, yet they’re rich with tradition and flavour.
Amygdalota (αμυγδαλωτά) are beloved across Greece, often associated with hospitality, celebration, and the joy of gathering. You’ll find them on tables at weddings and baptisms, but they’re just as welcome on a quiet afternoon, served alongside coffee and conversation.
This version is especially close to my heart. Lightly sweetened, naturally gluten-free, and scented with orange zest and a touch of almond extract, these cookies are a beautiful blend of Greek tradition and everyday comfort. I love how they come together in minutes but feel so special—especially when served on a pretty plate.
Why You'll Love These Cookies
What makes Amygdalota so magical is their balance: the soft, chewy centre, the crispness from the flaked almonds, and the gentle aroma of citrus and almond. They're satisfying without being heavy, sweet without being overpowering.
They also happen to be naturally gluten-free, and since there’s no butter or oil, they feel light and wholesome—perfect for enjoying with a mid-morning coffee or as a sweet note after dinner.
The Perfect Match for Coffee
In Greece, sweets and coffee go hand-in-hand, and Amygdalota are a perfect pairing. Their nutty, chewy texture contrasts beautifully with the bitterness of a strong Greek coffee or espresso. They’re not too sweet, making them ideal for enjoying with rich brews or even herbal teas.
Set out a plate after dinner or with mid-morning coffee, and watch them disappear—one bite, one sip, one quiet moment at a time.
A Bite of Tradition
Amygdalota may be simple, but like many traditional Greek recipes, they carry a sense of ritual and warmth. Making them is a joy, sharing them even more so. Whether you’re baking for a celebration or simply craving something nostalgic and fragrant, I hope this recipe brings a little sweetness to your day.
Kali orexi!
AMYGDALOTA | Greek Almond Cookies
Mary PolitisIngredients
- 380 g almond meal
- 80 g icing sugar
- 2 egg whites
- Zest of 1 orange
- ¼ tsp almond extract optional, but it adds depth
- Pinch of salt
- 100 g flaked almonds
Instructions
- Pre heat oven to 180 degrees Celsius fan forced. In a mixing bowl, combine the almond meal and salt. In another bowl, combine icing sugar, egg whites, orange zest, almond extract (if using), whisk well, then pour the mixture into the almond meal. Use your hands to knead the ingredients together into a soft dough.
- Take tablespoon-sized amounts of the mixture, roll into balls, and press one side into the flaked almonds. Gently press the almonds in so they stick.
- Arrange the cookies on your baking tray, almond side up.
- Bake for 8 minutes for a soft and chewy texture, or up to 15 minutes for a lightly crisp edge and a golden finish.
- Let the cookies cool completely and enjoy with a strong cup of Greek coffee.
What is the temperature of the oven please
Thanks
Hi! 180 degrees Celsius fan forced. Enjoy xx
It’s Greek recipe !!! So …for Sure it will be GREAT !!!!
THANK YOU 🙏❤️
What is the almond meal?
Hi Marie, Almonds that have been ground to a sand-like consistency. xx
Can almond flour be used instead of almond meal? Is this the same as the crescent/horn shaped version?
Will the texture/taste be the same if almond flour is used instead of almond meal? Are these the same as the crescent or horn shaped almond dessert?
Hi Virginia, you are referring to kourambiedes. They are a different cookie. Please use almond meal for this recipe, not almond flour, as the texture will be completely different. Almond flour is too fine, with no texture. I hope this helps! Enjoy xx
A simple dessert which is easy and prefect to do with kids or that last minute take to friends
Thanks Mary your instructions are easy to follow and now looking fwd to trying more x
Don’t be fouled by the name 🤣😍
Fantastic recipe, these are going to be made on repeat in my house