Greek Almond Cookies Recipe (Ergolavi) (2024)

in 40 minutes or less, Beginner, Desserts, Mainland Greece, Our hand picked recipes, Tea and Coffee nibbles

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Greek almond cookies recipe (amygdalota) with only three ingredients, 5 minutes prep making 30 amazing cookies! You just can’t go wrong with this recipe! ‘Ergolavi’ (Greek almond cookies) is a beloved traditional treat – the Greek version of macaroon, only much easier. Crunchy on the outside, soft and chewy in the middle with an incredible almond-y flavour.

Enjoy this amazing Greek almond cookies recipe (amigdalota) over a hot cup of Greek coffee and a full spoon of your favorite jam!

(536 votes, average: 4.76 out of 5)
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Author: Eli K. Giannopoulos
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 minutes
Yield: 30 cookies 1x
Category: Dessert
Method: Baked
Cuisine: Greek

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Description

A traditional Greek version of the macaroon. This Greek almond cookies recipe (ergolavi) takes 5 minutes to prepare, 3 ingredients and is ready in 30 minutes!

Ingredients

Scale

250g sugar (8.8 ounces)
250g whole almonds, blanched or almond slivers (8.8 ounces), plus some extra for garnish
3 egg whites
1/2 tsp vanilla extract (optional)

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Instructions

To prepare these super easy Greek almond biscuits, add the raw almonds and sugar in a food processor and blend until powdered. Add the egg whites (and the vanilla extract) and pulse, until the ingredients combine, forming afirmpaste.
Layer the bottom of 2 baking trays with parchment paper and form the cookies. Take approx. 1 1/2 tsp of the paste and place on the baking tray; repeat with the rest. Garnish with whole almonds or almond silvers and wait for a while for the dough to spread on the tray. If you like, shape the cookies using a pastry bag.
Bake in preheated oven at 160C for 17-20 minutes, until light golden. Be careful not to over bake them. Enjoy hot from the oven with a full-spoon of your favorite jam!

Nutrition

Serving Size: 1 cookie
Calories: 90kcal
Sugar: 8.7g
Sodium: 12.8mg
Fat: 4.6g
Saturated Fat: 0.5g
Unsaturated Fat: 3.9g
Trans Fat: 0g
Carbohydrates: 10.2g
Fiber: 1g
Protein: 2.8g
Cholesterol: 18.6mg

Keywords: Greek Almond cookies, Ergolavi recipe, Greek Macaroons

Recipe image gallery:

12 Comments

mary
April 3, 2014 at 20:21 ·Reply

could you please change these to cup sizes
- Ann
  March 24, 2021 at 20:20 ·Reply
  
  Hi,
  Can I use half the amount of sugar as I am trying to avoid the sugar.
  Thanks
kelly Sarandis
November 17, 2014 at 20:30 ·Reply

Good morning
- Eli K. Giannopoulos
  December 5, 2014 at 12:08 ·Reply
  See Also
  Cheese and Onion Scone Recipe
  
  Good morning to you too 🙂
Fotoulla Andreou
April 29, 2015 at 21:29 ·Reply

My always comes out fine so thankyou we make 500mg bigger my family love almond Cookes piping bag is better to work with to
Helen Jones-gill
November 26, 2016 at 23:53 ·Reply

Hi, In England we put these macaroons on rice paper ( which is edible) and however thin the mixture was before they go in the oven doesn’t matter, they always taste great!
Christina Vasil
February 13, 2020 at 13:01 ·Reply

I have best results with almond paste, macaron paste and egg whites. Very almondy and very smooth, the very best..
Peter Booras
September 16, 2020 at 18:37 ·Reply

Cookies were very good needs almond flavoring however.
Good recipe
Monica Santino
August 15, 2021 at 16:59 ·Reply

The ‘dough’ was sooooooo liquid-y! Never became a paste- I used the metal grinder in the food processor, was that the correct attachment? I couldn’t even pipe them because the batter never set!
- Eli K. Giannopoulos
  August 19, 2021 at 11:34 ·Reply
  
  Hi Monica
  Most likely the eggs were either over or under beat when preparing. If you find its too liquid-y add one more egg white and it should set.
Narelle
December 13, 2021 at 02:25 ·Reply

Can I replace whole almonds with almond meal? If so would I still need to process it with the sugar?
- Eli K. Giannopoulos
  December 13, 2021 at 12:36 ·Reply
  
  Hi Narelle
  I wouldn’t replace with almond meal personally, as while it will have the nutty flavour it will loose that crunchy texture I am afraid. You could add some, substituting the almond slivers and process with the sugar but also add a few toasted almonds!

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