Amygdalota (Greek Almond Cookies)

Amygdalota are soft, snow-white almond cookies from the Greek island of Syros, made with just ground almonds, sugar, and rosewater, no flour or eggs needed. They’re the cookie Greek families bring out for weddings and baptisms, dusted in powdered sugar like little edible clouds.

Ingredients

• 3 cups finely ground blanched almonds
• 1 cup granulated sugar
• 2 tablespoons rosewater or orange blossom water
• 1 tablespoon almond extract
• 2 tablespoons cornstarch, plus more for shaping
• Whole cloves or blanched almonds, for decorating (optional)
• 1 cup powdered sugar, for dusting

Instructions

1. Make the dough
   In a large bowl, combine the ground almonds, granulated sugar, rosewater, and almond extract. Mix with your hands until it forms a soft, slightly sticky dough. Add the cornstarch a little at a time until the dough holds together without being wet.
2. Shape the cookies
   Preheat the oven to 325°F and line a baking sheet with parchment paper. Dust your hands with cornstarch and shape the dough into small crescents or ovals, about 1 tablespoon each. Press a clove into the top of each if using.
3. Bake
   Bake for 15-18 minutes, until just barely golden on the bottom, they should stay pale on top. Let cool completely on the tray; they firm up as they cool.
4. Dust and serve
   Once fully cooled, dust generously with powdered sugar. Store in an airtight container, they keep well for over a week.

Because these have no egg or flour, they stay tender for days, making them an easy make-ahead treat for a gathering.