The Greek specialty of today will make cookies lovers fall in love, and I promise, it will be hard to stop after the first bite.

With their delicate taste the Greek almond cookies are perfect to accompany a hot coffee or tea.



-Ingredients for 60 almond cookies:

  • 2 pounds finely ground blanched almonds
  • 2 cups sugar
  • 6-7 egg whites
  • 1/4 teaspoon Salt
  • Almond extract (optional)
  • Citrus blossom water, as needed
  • 3-4 tablespoons Lemon Liqueur, as needed,
  • 60 whole blanched almonds to put on top of the cookies.

In the blender or mixer grind the almonds with the sugar to a polenta-like consistency.

Beat the egg whites with 1 tablespoon sugar and a pinch of salt to form soft peaks.

In a large bowl combine the almonds and sugar, adding a few drops of almond extract, or 1 tablespoon citrus blossom water. Gradually add enough egg whites to make a mixture that can be shaped into cookies. Be careful at this stage because you don’t want to make a wet paste –you may not need all the egg whites.

Preheat the oven to 325 F (160°C).

Wetting your hands with liqueur or orange blossom water, take walnut-size pieces of the almond mixture and briefly roll on your palms to form into balls. Flatten slightly, pushing your finger at the top to make a dimple where you stick a whole almond.

Place on a baking tray lined with parchment paper.

Bake for about 15-20 minutes, or until lightly golden both on top and at the bottom. Be very careful not to dry them. The almond cookies must be hard on the outside and still a little wet and soft inside. They may appear soft as you take them out of the oven but they harden as they cool.

Our advice is to share with friends. It’s the only way to avoid eating them all.


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