Amigdalota Greek Almond biscuits
Here is the amigdalota recipe so you can learn how to make amygdalota yourself in your own home as they are so delicious straight out of the oven. Amigdalota Greek almond biscuits are traditional Greek biscuits that are full of flavour yet consist of very few ingredients. This makes them very appealing to make as a quick and easy treat. The texture on the outside is crunchy yet on the inside they are quite soft and almost chewy like consistency. The addition of the almond essence elevates them even further. These can also be make with walnut meal, just omit the almond essence and do not cover them with any nuts. Instead you could sandwich two biscuits with nutella to create a really special treat. Nuts are very common in most Greek desserts. Nuts are a key element of the Mediterranean diet. Most syrup based cakes like baklava and kataifi contain either almonds or walnuts or a combination of both (at the discretion on the cook).
When rolling these biscuits into balls, if you find your hands get sticky, simply wet them and leave them wet to roll the remaining mixture.
Many Greeks like to make these biscuits as a gift to take to someone’s house or at celebratory events where they are wrapped individually.
Ingredients for Amigdalota Greek almond biscuits
- 350g almond meal (ground almonds)
- 250g icing sugar
- 1 teaspoon almond essence
- 4 egg whites, lightly beaten
- 20 pieces of slivered or whole blanched almonds (for decoration)
Method
- Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper.
- Combine almond meal, sugar, and essence in a large bowl. Add egg white and stir until mixture forms a firm paste. Roll level tablespoons of mixture into rounds, then shape to form a slightly flattened biscuits. Press slivered or whole blanched almonds onto top.
- Place on prepared trays. Bake for 15 minutes or until lightly browned. Cool on trays.
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