Greek almond biscuit recipe (Amygdalota)


Christina from Pieces of Greece shares with us her best recipe for the sweetest Greek almond biscuits, commonly known as ‘Amygdalota.’

These almond biscuits are usually made around times of celebration like Easter and Christmas but can be enjoyed all year round with a warm cup of coffee or a frappe.


  • 3 egg whites, at room temperature 
  • 1 tsp vanilla essence 
  • 1/2 tsp rosewater essence 
  • 1 1/2 Tbsp honey 
  • 3 cups almond meal 
  • 1/2 cup caster sugar 
  • 1/4 tsp salt 
  • Finely grated zest of 1 lemon 
  • 1/2 cup flaked almonds 
  • 1/2 cup icing sugar 


  1. Beat egg whites with an electric mixer until stiff peaks form. 
  2. Now heat honey over low heat in a small pot until it starts bubbling and frothing. Remove from heat immediately and slowly pour into mixing bowl with egg whites, followed by vanilla and rosewater. Combine with a wooden spoon. 
  3. In a separate bowl, combine almond meal, sugar, salt and zest with a wooden spoon. Add  wet mixture to dry, with a wooden spoon. Cover with cling wrap and refrigerate for half hour. 
  4. Meanwhile preheat oven to 160 degrees Celsius fan forced. Line one large baking tray with baking paper. 
  5. Using an ice cream scoop, scoop out out a ball at a time. Flatten with a spoon. They will not expand during baking process so flatten and shape as desired. Now press top of biscuit into flaked almonds firmly, then lightly and gently with the icing sugar. 
  6. Arrange on tray.
  7. Bake for 15 minutes or until golden brown (not brown). Monitor during baking process as they brown quickly. 

Tip: ensure egg whites are at room temperature before whisking. 

*Keep up with Christina’s culinary adventures by following Pieces of Greece on Instagram or Facebook.

READ MORE: Cooking with Greek Food Bloggers: Revithosoupa (Chickpea Soup) – Greek Herald




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