Amygdalota are cousins to macarons. Both are made with almond flour and fine sugar, but the Greek version is not sandwiched and has a much coarser texture as the almond flour is not ground down along with the sugar. In any case, these cookies are easy to make and delicious to eat.
3 cups almond flour
1 cup superfine sugar*
1 teaspoon vanilla or almond extract
3 egg whites
1/2 cup flaked almonds
Preheat your oven to 350°F and line your baking sheet with parchment paper or a silicone mat. Beat the egg whites until frothy and add the superfine sugar (*if you don’t have superfine sugar, then grind regular sugar). Beat until silky. Add the extract and blend well. Add the almond flour and mix together to form a smooth paste like dough.
Drop one full tablespoon of dough onto your palm and roll out the dough to create a log. Curve and pinch it at the ends to make a crescent shape. Press in the flaked almonds.
Bake for 15 minutes until lightly browned. Cool on a wire rack for 15 minutes. Makes 20 cookies.