This video features Ianna making her signature amigdalota – almond macaroons. Ianna’s amigdalota are sweet and crispy on the outside and soft and chewy on the inside… and with a hint of almond essence they make a sophisticated treat. So go ahead, make some and enjoy them with friends and family over a coffee or tea!
These deliciously sweet Greek macaroons, or almond cookies, are crisp on the outside and soft and chewy on the inside. Make some and enjoy them today!
For the amigdalota
- 4 egg whites
- 500 g almond meal
- 350 g icing sugar
- 1 tablespoon jam heaped
- 2 teaspoons vanilla extract
- 1 teaspoon almond essence (optional)
- 300 g almond flakes
Making the amigdalota
Preheat the oven to 200ºC.
Gently beat the egg whites in a small bowl with a fork for about 30 seconds. Transfer the beaten egg whites to a larger bowl and add the almond meal, icing sugar, jam and vanilla extract. For a stronger almond flavour, add the optional almond essence. Use your hands to massage all of the ingredients together.
Cover the mixture with a piece of baking paper and refrigerate for 15 – 20 minutes or until the mixture is firm to the touch.
Remove the mixture from the refrigerator.
Use a soup-spoon to scoop out a spoonful of the mixture and roll it into a ball about the size of a plum. Roll the ball in almond flakes and place onto a baking tray lined with baking paper. Allow sufficient room on the baking tray(s) for the amigdalota to spread a little whilst baking. Repeat until all the mixture has been used.
Baking the amigdalota
Bake the amigdalota for 10 – 12 minutes or until lightly golden-brown in an oven preheated to 200ºC. The amigdalota will continue to brown a little when they are removed from the oven
Serving the amigdalota
The amigdalota will be quite soft when they are first removed from the oven, so allow them to cool for 10 minutes before handling them. The amigdalota are best eaten within a week.
Recipe makes 35 pieces.