Greek Almond Macaroon Biscuits (Amygdalota)

I am not quite sure about the origin of these little treats as I have seen dozens of different versions. I know that they have been around in Greek cake shops ever since I was little and they have always been my favourite Greek sweet. I seem to remember them being quite bigger – however my memory is faded.

When my sons godmother Aleca came to visit she brought a plate of these for us and I was surprised to learn she had baked them herself. Wow!! I had to have a go at making them and I wasn’t disappointed – everyone that tried one loved it


3 egg whites

11/2 cups sugar

3 cups almond meal

250gms almond flakes

1 tbslspn almond extract

1 tbslpn apricot jam



1. Heat oven to 180°C. Put egg whites in a medium bowl. Beat the whites until soft peaks form, add sugar and continue beating until sugar is well incorporated in the eggwhite.

2. In a large bowl, combine the almond meal, jam and extract.  Fold the egg white mixture into the almond mixture.

3. Roll dough into walnut-size pieces to form a ball. Place on a  parchment-lined baking sheet. You may need two trays as you need a little bit of space around each biscuit – they do spread a little. Roll the dough in flaked almonds

4. Bake until biscuits are golden and set. Approx 20–25 minutes. Transfer the baking sheets to a cooling rack and let cool. The cookies will harden as they cool.

Biscuits will keep for 7 days stored at room temperature in an airtight container.


Makes about 30


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This is simply delicious, I can't wait to try and prepared this Greek Almond Macaroon Biscuits...