Name: Amygdalota: Gluten-Free Greek Almond and Cherry Cookies
Yield: 14
Cuisine: Greek
Ingredients: For the Almond Cookies:; 2 egg whites, at room temperature; ¼ teaspoon salt; ¾ cup (170 grams) granulated sugar; 1 teaspoon pure vanilla extract; 1 teaspoon pure almond extract; 2 and ½ cups (250 grams) blanched almond flour; For Shaping and Decorating:; 1 cup confectioner’s sugar; 14–16 maraschino cherries, drained and thoroughly dried; ¼ cup or more sliced almonds; Optional Chocolate Topping:; Melted dark chocolate

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Festive, delicious, and easy-to-make gluten-free cookies!

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Brighten your holiday table with these gluten-free Greek Christmas Cookies known as Almond and Cherry Amygdalota. They are delicious and easy to make, and the white cookie with red cherry is so festive. I use this exact cookie recipe to make my Greek almond meringue cookies, except I thickened the batter a bit because these cookies hold the cherry in the center. You can make them chewy or slightly crisp, depending on your preference, simply by changing the time in the oven. And you can even add chocolate. You’ll get requests for these in your cookie gift boxes!

Why your family will want these as gifts

Crisp on the outside

Chewy on the inside

Vanilla and almond

Sweet sticky cherries

A perfect delicious festive cookie everyone can enjoy!

Everything you need

Egg whites –room temperature is best
Salt
Granulated sugar
Pure vanilla extract –good quality for the best flavor
Pure almond extract
Blanched almond flour
Maraschino cherries –pitted and drained
Confectioner’s sugar
Sliced almonds

How to make gluten-free Greek Christmas cookies known as almond and Cherry Amygdalota

Preheat the oven to 350 °F, 180 °C. Line a baking tray with parchment paper.
Beat the egg whites with the salt on high speed until frothy. Add the sugar and beat until thick and shiny.
Add the vanilla and almond extract along with the almond flour and beat until dough has formed.
Place about a cup of confectioner’s sugar in a bowl.
Take about a tablespoon (35-40g) of dough and form it into a ball. Roll the ball in the confectioner’s sugar.
Place the balls onto the prepared pan.
Press the center of each ball down with your index finger to create a little well to hold the cherry.
Pat the cherries dry and place one cherry into the center of each ball.
Nestle a few sliced almonds around the cherries.
Bake on the center rack of the preheated oven for 15-18 minutes until very lightly golden brown.
Allow the cookies to cool completely.

**Baker’s tip! For a chewier cookie, bake closer to 15 minutes. For a dryer cookie, bake closer to 20 minutes.

Serving

These cookies are beautiful on a glass or holiday platter. They really stand out! If you love chocolate, you can drizzle dark chocolate right over the cookies after they cool. I’ve even melted chocolate in a bowl and dipped the cookies to coat the bottom. The combination of cherry, chocolate, and almond is to die for! However you decide to serve them, call some friends over and make the coffee. Kali Orexi!

More Holiday Cookies:

Amygdalota: Gluten-Free Greek Almond and Cherry Cookies

Yield: 14-16 cookies

These Amygdalota are naturally gluten-free Greek almond cookies topped with maraschino cherries and sliced almonds. They are lightly crisp on the outside, soft and chewy inside, and filled with vanilla and almond flavor. Their festive red-and-white appearance makes them perfect for Christmas cookie trays, edible gifts, and special celebrations.

Ingredients

For the Almond Cookies:
2 egg whites, at room temperature
¼ teaspoon salt
¾ cup (170 grams) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 and ½ cups (250 grams) blanched almond flour
For Shaping and Decorating:
1 cup confectioner’s sugar
14–16 maraschino cherries, drained and thoroughly dried
¼ cup or more sliced almonds
Optional Chocolate Topping:
Melted dark chocolate

Instructions

Prepare the Oven and Pan: Preheat the oven to 350°F (180°C).
Line a baking tray with parchment paper.
Make the Almond Dough: Add the egg whites and salt to the bowl of a tabletop mixer fitted with the whisk attachment. Beat on high speed until frothy.
Gradually add the granulated sugar and continue beating until the mixture is thick and shiny.
Add the vanilla extract, almond extract, and almond flour. Beat until a soft dough forms.
Shape the Cookies: Place the confectioner’s sugar in a shallow bowl.
Portion 35–40 grams of dough for each cookie and shape it into a ball.
Roll each ball generously in the confectioner’s sugar and arrange it on the prepared baking tray.
Press the center of each cookie with your index finger to create a small well for the cherry.
Decorate the Cookies: Drain the maraschino cherries and pat them thoroughly dry with paper towels.
Place one cherry in the center of each cookie.
Nestle a few sliced almonds around each cherry.
Bake the Amygdalota: Bake on the center rack for 15–18 minutes or until very lightly golden.
Transfer the cookies to a cooling rack and allow them to cool completely.
Add Chocolate—Optional: Once the cookies have cooled, drizzle them with melted dark chocolate or dip the bottoms into the chocolate.
Set them aside until the chocolate has completely hardened.
Serve: Transfer the cookies to a serving platter and serve with Greek coffee or tea. Kali Orexi.

Notes

Cookie Texture: Bake the cookies closer to 15 minutes for soft, chewy centers. Bake them closer to 18–20 minutes for a drier, slightly crisp texture.
Cookie Size: Weigh each portion at approximately 35–40 grams for 14–16 evenly sized cookies.
Maraschino Cherries: Drain and dry the cherries thoroughly before placing them on the cookies. Excess liquid can bleed into the dough.
Almond Flour: Use finely ground blanched almond flour for the smoothest cookie texture.
Chocolate Variation: Drizzle the cooled cookies with dark chocolate or dip the bottoms in melted chocolate for a chocolate-covered cherry and almond flavor.
Naturally Gluten-Free: The recipe contains no wheat flour. If serving someone with celiac disease or a severe gluten allergy, verify that all packaged ingredients are certified gluten-free and protected from cross-contact.
Filoxenia Hosting Tip: Arrange the cookies on a glass or white serving platter so the red cherries stand out. Add the chocolate drizzle to half the batch to create an elegant assortment for guests or holiday cookie boxes.

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