AMYGDALOTA: Greek – Style Chewy Almond Cookies (Gluten-Free)

AMYGDALOTA: Greek – Style Chewy Almond Cookies (Gluten-Free)

Get this recipe here:

Makes about 28 cookies:
4 egg whites
2 cups granulated sugar
¼ teaspoon salt
1 teaspoon pure almond extract
1 teaspoon orange blossom water
1 teaspoon pure vanilla extract
4 cups almond meal (blanched almond flour)
Optional garnish: 7 ounces semi-sweet or dark chocolate, melted
1 cup blanched sliced almonds

Preheat oven to 325 °F, 165 °C.

In a large mixing bowl whisk the egg whites on high speed until thick and stiff.
In a large mixing bowl combine the almond flour, salt, sugar, almond extract, and orange blossom water. Mix together until combined.
Fold the whipped egg whites into the almond flour mixture until a dough is formed.

Note: For a more dense, firm cookie, keep the dough very dense by adding up to 455 grams of almond flour to it. Dense cookie dough will not spread during baking. For a flatter cookie, allow the dough to be slightly looser.

Using a small ice cream scoop or 2 spoons, scoop walnut-sized pieces of dough onto baking trays lined with parchment paper.
Sprinkle some sliced almonds over the top of each cookie.
Bake on the center rack of the oven for 15 minutes. The cookies will be pale and slightly golden around the edges.
If baking 2 trays together, make sure to rotate the baking sheets from top to bottom halfway through baking.

Allow the cookies to cool completely.

If decorating with chocolate, spread some melted chocolate on the bottom of each cookie place the cookies chocolate-side up on the baking tray until they set. You may also place them in the freezer or refrigerator for 15-20 minutes or until the chocolate hardens.

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