Greek Almond Cookies ( Amygdalota)

Ingredients

3 cups almond flour 300g
¾ cup sugar 150g
A pinch of salt
3 egg whites
1 teaspoon almond extract
1 cup sliced almonds

Directions

Preheat oven to 350F.

Line two baking sheets with parchment paper and set aside.

In a bowl combine almond flour, sugar and salt, set aside.

With your electric mixer beat egg whites with almond extract in another bowl until thick and stiff.

Using a spatula gradually mix in egg whites into the dry ingredients until a sticky dough forms.

Sprinkle sliced almonds into the two baking sheets.

Scoop about two tablespoons of dough and roll into a ball.

Place cookie balls on the baking sheet and roll to cover with almond pieces. Flatten cookies a bit with your hand.

Bake in the center of your oven for 15 minutes or until cookies are slightly golden on the edges but still pale in center.

Allow cookies to cool for 10 minutes on the baking sheet then for another 10 on a wire rack

Store cookies in an airtight container on your counter for 1 week.