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Amigdalota / Almond Cookies


7 Egg Whites
2 Cups Sugar
1 tbsp lemon juice
1 tsp vanilla extract
1 tbsp whiskey
6-8 cups almonds with no skins


Preheat oven to 400.

Grind the almonds yourself by adding them to a food processor and pulsing.  You want them fine, but not like an almond meal.

Whisk egg whites for about 10-15 minutes until thick. Slowly incorporate all of the sugar and whisk for another 10 minutes until the mixture forms a stiff peak. Whisk the vanilla, whiskey, and lemon juice into the mixture.

Remove from the mixer. If your bowl is not large enough, place in a larger bowl in order to add the ground almonds.

Fold in enough almonds to create a doughy consistency. If you need more almonds, add more.

Form the dough into little golf ball sizes and place on a cookie sheet.  If you’d like, place a 1/2 or whole skinned almond in the middle for decor.

Cook until golden, but not brown.

Mama Katina’s Recipe

George Christidis