Amigdalota Almond Cookies Food

AMIGDALOTA - ALMOND COOKIES

Amigdalota - Almond Cookies image

From "The Olive Branch" June 2008 Issue. (By Mr. Greek restaurants) "Recipe courtesy of Maria Georgopoulos"

Provided by ThatSouthernBelle

Categories Dessert

Time 22m

Yield 75 Cookies, 75 serving(s)

Number Of Ingredients 4

Ingredients

4 eggs
3 cups sugar
1 1/2 teaspoons almond extract
7 cups ground almonds

Steps:

Preheat oven to 275 degrees F.
In a bowl combine eggs, 2 cups of sugar and almond extract and mix for 2-3 minutes.
Fold in the ground almonds. The mixture will be quite moist and sticky.
Shape into round balls (1 1/2" in diameter).
Place the remaining cup of sugar on a separate plate and roll the balls in the sugar.
Line the cookie sheet with parchment paper and place cookies on the baking tray.
Place one whole almond on top of cookie and press gently.
Bake for 12 minutes at 275 degrees F.
Allow to cool and place in an airtight container as the cookies should remain chewy and not dry and crunchy.

GREEK ALMOND MACAROON COOKIES (AMYGDALOTA)

Greek Almond Macaroon Cookies (Amygdalota) image

Soooo yummy! I grew up eating these and could never get enough, they were so good. The outside is crunchy and the inside is chewy. Absolutely delicious! These are sold in every pastry shop in Greece. This recipe comes from the cookbook "My Big Fat Greek Feast". I have not tried the recipe yet, but I'm putting here for safe keeping since this is my most favorite cookie. Not sure of the yield, so I'm guessing.

Provided by C. Taylor

Categories Dessert

Time 35m

Yield 50 cookies

Number Of Ingredients 4

Ingredients

2 lbs almond paste
1 lb confectioners' sugar (sifted to remove lumps)
1/4 cup rose water
5 -6 egg whites

Steps:

Cut almond paste into 1/2 inch pieces.
In an electric mixer with a paddle, mix the almond paste for a few minutes and then slowly add the confectioner sugar.
With the mixer still on add the rose water, continuing to mix until you have a thick dough. Then slowly add the egg whites one at a time until mixture is loose enough to pipe out a pastry bag but not soupy (the consistency of a brownie batter). Depending on the humidity, you will need more or less egg whites.
Put mixture into pastry bag and pipe onto a non stick cookie sheet, making small cookies.
Bake in a preheated 350 degree oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 120.2, Fat 5, SaturatedFat 0.5, Sodium 7.2, Carbohydrate 17.7, Fiber 0.9, Sugar 15.5, Protein 2

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