Amygdalota Greek Recipe Vegan Delight for Every Occasion

Discover the delightful world of Greek desserts with a vegan twist through this authentic Amygdalota Greek recipe. Amygdalota, traditional almond cookies, are a beloved treat in Greece, known for their chewy texture and aromatic flavors.

This vegan rendition keeps the essence of the classic dessert while making it accessible to those following a plant-based lifestyle. Perfect for holidays, celebrations, or a simple afternoon indulgence, these cookies bring a unique blend of nutty richness and subtle sweetness that will charm your taste buds.

Whether you’re new to Greek cuisine or a seasoned fan looking to explore vegan options, this recipe guides you step-by-step to create amygdalota that are soft, fragrant, and utterly irresistible. Plus, they require just a handful of wholesome ingredients and minimal equipment.

So, roll up your sleeves and join me on this culinary journey to enjoy a slice of Greece in your own kitchen!

Why You’ll Love This Recipe

This vegan Amygdalota recipe is a celebration of simple, natural ingredients coming together to create a dessert that’s both delicious and nutritious. Unlike many traditional cookies, these are gluten-free and dairy-free, making them perfect for those with dietary restrictions.

The recipe highlights the natural sweetness of almonds and the warm aroma of orange blossom water, which is quintessential in Greek baking. They are easy to prepare, require no fancy equipment, and can be made ahead for parties or gifts.

If you’re looking for a healthier alternative to store-bought cookies without compromising on flavor, this recipe is your go-to. Plus, Amygdalota pairs wonderfully with tea or coffee, making it a versatile treat any time of day.

Ingredients

• 2 cups raw blanched almonds
• 1 cup granulated sugar (or coconut sugar for a healthier option)
• 1/4 cup almond flour (optional, for texture)
• 2 tbsp orange blossom water
• 1 tsp lemon zest (from 1 lemon)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup aquafaba (chickpea brine, acts as an egg replacer)
• Powdered sugar for dusting (optional)

Equipment

• Food processor or high-powered blender
• Mixing bowls
• Baking sheet
• Parchment paper or silicone baking mat
• Measuring cups and spoons
• Cooling rack
• Optional: sieve or fine strainer for powdered sugar

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat.
2. Grind the almonds: Place the raw blanched almonds in a food processor. Pulse until finely ground but not turning into almond butter. You want a sandy texture.
3. Mix dry ingredients: In a large bowl, combine the ground almonds, granulated sugar, almond flour (if using), baking powder, salt, and lemon zest.
4. Whip the aquafaba: Using a hand mixer or whisk, beat the aquafaba until it forms soft peaks. This will help bind the dough and add fluffiness.
5. Combine the wet ingredients: Gently fold the whipped aquafaba and orange blossom water into the almond mixture, forming a sticky dough. If it feels too dry, add a teaspoon of water at a time until it holds together.
6. Shape the cookies: Using your hands, form small oval or round cookies about 1.5 inches in diameter. Place them spaced evenly on the prepared baking sheet.
7. Bake: Bake for 20-25 minutes or until the cookies are lightly golden on the edges but still soft in the center. They will firm up as they cool.
8. Cool and dust: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack. Once cooled, dust with powdered sugar if desired.
9. Serve and enjoy: These cookies pair beautifully with a cup of herbal tea or freshly brewed coffee.

Tips & Variations

“Using fresh aquafaba is key to achieve the right texture. If canned, drain from chickpeas and whip well.”

• Almonds: You can toast the almonds lightly before grinding to enhance the flavor, but be careful not to burn them.
• Flavors: For a twist, add a pinch of cinnamon or cardamom to the dough for extra warmth.
• Sweeteners: Swap granulated sugar with maple syrup or agave nectar, but reduce the aquafaba slightly as these add moisture.
• Shape ideas: Traditionally, amygdalota are oval-shaped to resemble almonds, but feel free to make balls or even flatten them slightly for variety.
• Storage: Keep cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Nutrition Facts

Serving Suggestions

Amygdalota cookies are perfect when served with a warm cup of tea, such as Greek mountain tea or chamomile. They also complement coffee beautifully, especially an espresso or a creamy vegan latte.

For festive occasions, consider pairing these cookies with other Mediterranean treats or a small cheese platter featuring vegan cheeses and fresh fruit.

If you want to turn them into a dessert platter, add fresh berries, dairy-free yogurt, and a drizzle of vegan honey or agave syrup for a delightful experience.

Conclusion

Making vegan Amygdalota cookies at home is a rewarding and delicious way to enjoy a classic Greek dessert without any animal products. The combination of almonds, fragrant orange blossom water, and a hint of lemon zest creates a cookie that is both rich in flavor and light in texture.

This recipe is approachable for both novice and experienced bakers, requiring minimal ingredients and simple steps. Whether you’re preparing for a holiday celebration or a quiet afternoon treat, these vegan amygdalota will impress your family and friends alike.

For more delightful recipes to expand your culinary repertoire, check out our Breakfast Wellington Recipe, indulge in hearty flavors with the Braised Pork Ribs With Radish Recipe, or explore unique tastes in the Bluebill Duck Recipes.

Happy baking and καλή όρεξη!

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