AmyGDalota (Αμυγδαλωτά)

• Prep time: 15 mins

• Cook time: 15 mins

• Total time: 30 mins

• Servings: 20 cookies

• Country of origin: Greece

• Description: Naturally gluten-free almond macaroons scented with rose blossom water and baked until chewy inside.

• Presentation: Shaped like pears or small ovals, pressed with a whole clove at the top or coated in sliced almonds.

• Ingredients:

  • 3 cups blanched almond flour

  • 1 cup granulated sugar

  • 3 egg whites

  • 2 tbsp rose water or orange blossom water

  • 1/2 tsp almond extract

  • Powdered sugar for rolling

• Step-by-step directions:

  • Beat egg whites until soft peaks form.

  • Fold in almond flour, sugar, rose water, and almond extract until a firm paste forms.

  • Shape dough into small pear or oval shapes using hands dampened with rose water.

  • Roll cookies lightly in powdered sugar and place on parchment-lined baking sheets.

  • Bake at 325°F (165°C) for 15 minutes until lightly golden on bottom.

  • Allow to cool completely on wire racks.

• Optional variations: Coat outer surface with slivered almonds before baking.

• Cooking tips: Do not overbake; cookies should remain soft and chewy on the inside.

• Nutrition facts:

  • Calories: 130 kcal

  • Fat: 8g

  • Carbohydrates: 12g

  • Protein: 4g