Best Greek Almond Cookies

Best Greek Almond Cookies

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These Greek Almond Cookies are easy-to-melt-in-your-mouth almond flour cookies coated with crunchy, toasted sliced almonds.

Best Greek Almond Cookies


3 cups Almond Flour
¾ cup Sugar note 1
3 large Egg Whites note 2
¼ teaspoon Salt
1 teaspoon Almond Extract
⅓ cup Sliced Almonds


  • Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and lightly oil with cooking oil spray.
  • In a large bowl, stir almond flour, sugar, and salt. Set aside.
  • In another bowl or the bowl of your stand mixer, whisk egg white until fluffy and medium peak form – it means the egg whites hold their shape fairly well but are not ultra-stiff.
  • Add the dry ingredients to the egg whites and use a silicone spatula to combine. Stir gently until it forms a cookie dough that sticks together. As you stir, the egg whites are incorporated into the dry ingredients. You shouldn’t see any more lumps of egg white at the end.
  • Scoop out one tablespoon of dough, roll it between slightly greased hands to form a ball, and place it on the prepared baking sheet.
  • Repeat, leaving half a thumb of space between the cookies. They won’t expand.
  • Flatten each cookie dough ball with the palm of your hand and press in a few sliced almonds on top.
  • Bake for 15-20 minutes or until golden brown.
  • Cool down on the sheet for 10 minutes without touching the cookies at all. They are fragile and soft at first and need time to firm up. Then transfer to a wire rack and cool completely at room temperature.


  • Store them for up to 4-6 days in a sealed box in the fridge or freeze them for up to one month in zip-lock bags.


Note 1: You can use sugar-free erythritol to remove carbs and sugar from the recipe.

Note 2: Use 9 tablespoons of chickpea brine, also known as aquafaba, for a vegan option.

Note 3: The nutrition panel is calculated with sugar-free sweeteners.

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