Greek Almond Cookies

These are Greek delights and are perfect as a gluten free treat with an espresso. I often make them myself even though I am not gluten intolerant. I also like them because they are kind of moist and chewy and are so lovely when dipped in espresso (although I don't drink espresso I just like the taste of almonds and the strong coffee). You can also make a whole bunch and them to freeze. Just slip one piece into your lunchbox for a special treat when you have a long day ahead in the office!

Note that you will need a food processor to make this recipe, unless you can get your hands on some very finely ground almonds (you might find them in your local health food store). You will also need a stand mixer or an electric hand mixer as well as a piping bag.

Perfect little gluten free treats for coffee dipping

This recipe is:

  • Gluten free
  • Lactose (dairy) free

Greek Almond Cookies

Makes 25 cookies


  • 375 grams (13¾ oz) ground almonds (or almond flour)
  • 150 grams (4¼ oz) raw cane sugar
  • 80 grams (3 oz) flaked almonds (almond slivers), chopped coarsely
  • 3 egg whites (please use free range eggs)
  • 1 teaspoon almond extract (from a health food store)


  1. You can use either almond flour or you can grind almonds in the food processor. Blend the 375 grams almonds until they resemble a course flour (might take 2-3 minutes). Be careful not to blend so much the flour becomes oily. Place in a large bowl.
  2. Separate the 3 egg whites from the yolks. You can freeze the yolks for later use or discard.
  3. To whisk the egg whites you need to place them in a large, absolutely clean bowl (free from any grease or dust) and, using a stand mixer (or an electric hand mixer) on a low speed, begin whisking. Continue for about 2 minutes, until the whites are foamy, then switch the speed to medium and carry on whisking for 1 more minute. Now turn the speed to high and continue whisking until the egg whites reach the stiff-peak stage. Next, whisk the 150 grams raw cane sugar in on a fairly high speed, one tablespoon at a time. The egg whites should by now be stiff with a glossy shine. You should be able to turn the egg whites up side down in a spoon without them dropping.
  4. Add the 1 teaspoon almond extract and whisk for 3 seconds.
  5. With a spatula, fold the egg whites carefully into the large bowl (containing the ground almonds), be careful not to stir (just fold) since the egg whites will loose their airiness. Pour into a piping bag. Carefully pipe 6 centimetres (2.4 inches) horseshoe shaped Us and place on a baking tray lined with baking parchment. Bend them slightly to form a horseshoe shape.
  6. Chop the 80 grams flaked almonds coarsely and sprinkle on top of the cookies.
  7. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 12-15 minutes (do not open the oven door during this time).
  8. Cool on a wire rack.


  • The cookies freeze well.
  • You can omit the slivered almonds if you prefer.