Amygdalota - Greek Island Almond Cookies

There are nearly as many versions of these almond drop cookies as there are Greek islands! We love this recipe with a whole piece of preserved fruit in the middle and the exotic almond and rose flavorings. 

Ingredients to make Amygdalota Greek Island Almond Cookies

3 1/2 cups blanched almonds, finely chopped

2 1/2 cups powdered sugar

1 tbsp lemon juice

1/2 tsp vanilla extract

1/4 tsp bitter almond extract

2 tbsp rose water

2 egg whites, lightly beaten

1/2 jar of your favorite Spoon Sweet, diced into small pieces - try the whole, seedless grapes of Stafyli for a true summer flavor. Be sure to drain the syrup…but save it in a bowl, it makes a delicious breakfast topping!!

Whole cloves & extra powdered sugar to garnish

How to Make Amygdalota Greek Island Almond Cookies  - Makes 80 pieces

How to make the almond paste

In a bowl, blend with a fork the chopped almonds and powdered sugar. Make a crater and add in the lemon, almond & rose extracts, and half of the egg whites. Mix with your fingers until the dough comes off the sides of the bowl. Add as much of the rest of the egg white as needed until you get a thick dough.

Sprinkle the powdered sugar on a flat surface, preferably marble, and place the dough on top. Knead the dough lightly on the powdered sugar until the sugar is blended in but be careful not to overdo it, as the almonds will release their oil, making the cookies too greasy.

Almond dough dries out very quickly, so if you’re not going to make your cookies right away, wrap up the dough in plastic film and store in your refrigerator for up to two weeks. If the dough is too hard when you take it out, knead in a little bit of rose water until it becomes soft again.

How to assemble the amygdalota almond cookies

Place some powdered sugar in a small bowl so that you can dust your fingers with it every time you make a cookie. Then take a small piece of the almond paste and shape it into a drop-shaped cookie, as in the picture. Put the whole grape or a diced piece of the preserved fruit in the middle.

Add a clove at the top to decorate and place the cookies on a plate. Cover tightly with plastic wrap so that the amygdalotá don’t dry out and harden. You can keep them without refrigerating for a week. Enjoy!