Description
These Amygdalota are a bold, monster-sized take on the classic Greek almond cookie, featuring a shatter-crisp exterior and a chewy, marzipan-like center. Naturally gluten-free and dairy-free, they are piped into elegant ridges and topped with crunchy slivered almonds for a professional bakery finish.
Ingredients
- 5 large egg whites, divided
- 1 teaspoon almond extract
- 1/2 teaspoon cream of tartar
- 2 1/2 cups superfine almond flour
- 1 cup superfine sugar (caster sugar)
- 1/4 teaspoon salt
- 1/2 cup slivered almonds
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line your baking trays with parchment paper to prevent sticking.
- In a medium-sized bowl, whisk together the superfine almond flour and salt until there are no clumps.
- In a large, clean bowl, use a hand-held mixer with a whisk attachment to beat 3 of the egg whites and the cream of tartar until stiff peaks form.
- While continuing to beat the mixture, pour in the superfine sugar and almond extract in a steady stream until the batter is thick, white, and glossy.
- Switch to a rubber spatula and gently fold the dry almond flour mixture into the whipped egg whites until uniform.
- Add the remaining 2 egg whites to the bowl and switch to the paddle attachment on your mixer, beating until well combined and soft enough to pipe.
- Fit a sturdy piping bag with a large star-shaped tip and fill with the batter; pipe cookies 1 inch high and 1 inch apart on the prepared trays.
- Press one slivered almond into the crown of each cookie and bake for 17 to 19 minutes until the bottoms are golden brown.
- Let the cookies cool for 5 minutes on the baking tray before moving them to a wire rack to cool completely.
Notes
To ensure your egg whites reach the necessary stiff peaks, make sure your mixing bowl and whisk are completely free of any oil or grease. If you prefer a more rustic look and do not have a piping bag, you can use a small ice cream scoop to form the cookies. For the best texture, store the finished cookies in an airtight container immediately after cooling to keep the outside crisp and the inside chewy.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: Greek