Amigdalota (Almond Macaroons)
Submitted by seawren
Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThese traditional Greek amigdalota are naturally gluten-free, relying on finely ground almonds and a few toasted breadcrumbs for structure instead of flour.
Stiff egg whites folded with sugar create a light, chewy texture that’s somewhere between a macaroon and a meringue.
A brush of rosewater after baking adds a delicate floral note that’s quintessentially Greek, while powdered sugar creates a snowy finish.
Kitchen Tips
- Grind almonds fine: Use a food processor to pulverize blanched almonds into a powder; coarse pieces make lumpy cookies with uneven texture.
- Line with parchment: Brown paper bags work in a pinch (as the original recipe suggests), but parchment paper is easier to work with and lifts off cleanly.
- Low and slow: The 275°F temperature bakes these gently so they stay pale and tender; check at 15 minutes to prevent browning or burning on the bottom.
Ingredients
Directions
Beat egg whites with salt until stiff and add lemon juice. Fold in almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper bag to fit cookie sheet and grease paper and bake at 275’F. about 20 minutes, checking after 15 to prevent burning. Take out and brush with rosewater. Lift off macaroons after loosening them by moistening the paper. Sift powdered sugar over warm cookies.
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