Gluten-free almond flour cake – Amygdalota

I made a traditional Greek dessert called amygdalota for the first time, and I’m thrilled with how it turned out. Almonds have never let me down, and that’s the case with this treat too. The recipe is very simple, so feel free to try it out.

Preparation time: 40 minutes
Servings: 14-16 cookies

Ingredients:
3 egg whites
1 cup coconut sugar
a pinch of salt
2 cups almond flour
⅛ tsp almond extract
2 tbsp lemon juice
30 almonds, cut in half

Instructions:
1. Heat the oven at 180 °C.
2. Pour the egg whites, ½ tbsp coconut sugar, and a pinch of salt in a bowl. Mix with a hand mixer set to medium speed or with a whisk until the mixture becomes foamy. Set aside.
3. Mix the almond flour, almond extract, lemon juice, and the remaining amount of coconut sugar in a big bowl. Add egg white mixture to get the dough.
4. Shape the walnut-sized balls from the resulting dough, then place them into a pan, lined with baking paper. Dig the balls with your finger, then arrange the almond pieces.
5. Bake for about 20-25 minutes until the balls turn golden. Leave to cool down and harden.
6. Serve and enjoy.