Greek Almond Cookies
“Amygdalota” from Thessaloniki

Ingredients

For the dough

• 3 cups almond flour (300 g)
• 1 cup icing sugar (200 g)
• A pinch of salt
• 3 medium egg whites
• 5 drops almond extract
• 1 tsp vanilla extract

For the coating

• 1 egg white
• Approximately 100 g flaked almonds

Method

In a bowl, mix the almond flour, sifted icing sugar and salt.

Separate the egg whites from the yolks and add the whites, almond extract and vanilla extract to the dry ingredients.

Mix until a dough forms. There is no need to knead it any further.

Prepare the coating. Place the white of one more egg in a small bowl and the flaked almonds in another.

Take a portion of dough and shape it into a horseshoe. Dip the cookie into the egg white, then into the flaked almonds so they stick to its surface.

Place the cookies on a baking tray lined with baking paper. Bake in a preheated conventional oven at 170°C for 15 minutes.

Source: https://cookeatup.com/en/greek-almond-cookies/