Almond Cookies (Amigdalota)

15 min Cook
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almonds and almond flour

Almonds and blanched almond flour.

This recipe uses blanched almond flour.  You can either make your own or use raw almonds that are quickly balanced to loosen the skins.  Or you can buy your favorite almond flour and use that instead.  

Using powdered Monk fruit sweetener, vanilla, and almond extract (essence), this is such a simple and quick recipe. What you get is a delicious soft-baked almond cookie that goes great with coffee or tea. 

Almond Cookies (Amigdalota)

Almond Cookies (Amigdalota)

This is a quick and easy recipe. Combine the almond flour, egg whites, powdered sweetener, vanilla, and almond extracts; then mix and bake.
prep time
5 min
cooking time
15 min
total time
20 minutes and 30 minutes cooling time


  • Mixing Bowl

  • 12x16 Parchment Sheet/Paper (approx. 30.5cm x 40.6cm)

  • 13x18 Baking Tray (approx. 33cm x 45cm)

  • Whisk

  • Cookie scoop


  • 2 cups almond flour

  • 1 cup powdered monk fruit

  • 2 eggs, separated

  • 2 Tbsp. heavy cream

  • 1 Tsp. vanilla extract (essence)

  • ½ Tsp. almond extract (essence)

  • 1-2 Tbsp sliced or slivered almonds (optional)


Preheat oven to 375° and line a baking sheet with parchment paper.
In a bowl, whisk your egg whites for about 30 seconds. Then add your vanilla and almond extracts. Mix to combine.
Add your almond flour and powdered monk fruit and combine. Using your hands knead the dough until all is combined.
Using your cookie scoop, scoop out 18-19 balls. Roll each ball into either a circle or oval and then press down to desired thickness. This recipe and cooking time is based on 1/4 inch thick.
In a small bowl, combine the egg yolks and heavy cream to make an egg wash. Now using a brush, gently brush each cookie with the egg wash. Then add 1 to 2 almond slices on top.
Bake for 15 minutes. Remove them and let them rest for 2 minutes.
After 2 minutes, place them on a cooling rack and allow them to cool for about 30 minutes before eating.
Enjoy! Bon Appetit! Kali Orexi!


You can omit the egg wash, which will keep the color of the blanched almond flour. If you add the egg wash then it gives a yellowish hue.

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