Greek Almond Cookies Recipe


For the Dough ▢ 24 ounces whole blanched almonds ▢ 7 egg whites ▢ 2.5 cups confectioners' sugar For Topping the Cookies ▢ 3/4 cup confectioners' sugar ▢ 2 ounces whole blanched almonds (around 36 almonds) ▢ 1 egg white

Instructions Step - 1

For the dough, pulse the almonds in a food processor until they are the consistency of coarse sugar (not a fine flour consistency).

Step - 2

Pour the processed almonds into a large mixing bowl, add the egg whites and confectioners’ sugar, and mix well.

Step - 3

Cover the dough, and refrigerate it for at least 30 minutes.

Step - 4

Preheat the oven to 300 degrees F, and line baking sheets with parchment paper.

Step - 5

Roll 1-ounce portions of dough into 36 balls.For topping the cookies, roll the balls in the confectioners’ sugar. Dip one almond in egg white and stick it in the center of a cookie.

Step - 6

Repeat with the remaining almonds. The cookies will not spread out on the baking sheet as they bake, so you don’t need to space them out too much. ENJOY

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