Amygdalota (pronounced ahh-meeg-thalota), are tasty gluten free almond macaroon cookies. They make a great treat! I enjoy Amygdalota with Greek coffee, and my kids enjoy dunking them into their glasses of milk. They have a crunchy exterior, chewy centre and wonderful orange essence.
Serving: Makes 25 cookies at approx. 1 1/2 tablespoons of dough each
- 3 1/2 cups ground almonds
- 1 1/2 cups sugar
- 2 eggs
- 1 tablespoon pure orange extract
- 25 whole blanched almonds
In a large bowl, beat 1 whole egg and 1 egg yolk, reserving the whites from the 1 egg in a separate bowl. Whip the reserved egg white vigorously to a stiff peak and set aside. In the bowl of the beaten egg and yolk, mix in the sugar. Then add the ground almonds and pure orange extract and mix well. Fold in the whipped egg white. Using approximately 1 1/2 tablespoons of dough per cookie, shape into balls and press down slightly adding a whole blanched almond in the centre of each cookie. Place on greased baking sheet and bake at 350F for 20-25 minutes or when they begin to golden.
Tip: To blanch the almonds yourself, submerge 25 almonds in one cup of boiling water for 5 minutes. Skin will peel off very easily.