These delicate Greek almond cookies (Ergolavi) are a heavenly blend of nutty goodness and melt-in-your-mouth texture.
Ready in just 25 minutes, these traditional treats offer the perfect balance of sweetness and almond flavor.
Each perfectly portioned cookie contains only 90 calories, making them an ideal choice for mindful indulgence.
Whether served with afternoon coffee or as a delightful dessert, these authentic Greek gems will transport your taste buds straight to the Mediterranean.
Essential Ingredients
- Almonds: 250g whole blanched or slivered almonds – these form the heart of our cookies
- Sugar: 250g regular sugar to create the perfect sweetness balance
- Egg Whites: 3 fresh egg whites to bind our ingredients together
- Vanilla Extract: 1/2 tsp (optional) for an aromatic touch
- Extra Almonds: A handful for garnishing the tops
Step-by-Step Instructions
- Prepare the Base: Combine almonds and sugar in your food processor, blending until you achieve a fine powder consistency
- Create the Dough: Add egg whites and vanilla extract (if using), then pulse until you get a firm, moldable paste
- Prep for Baking: Line 2 baking trays with parchment paper for easy removal later
- Shape the Cookies: Scoop about 1 1/2 teaspoons of paste per cookie onto your lined trays. Top each with an almond piece
- Optional Styling: For uniform shapes, use a pastry bag to pipe the cookies onto your trays
- Baking Time: Bake at 160°C for 17-20 minutes until they turn a lovely light golden color
- Serving: Enjoy these delightful treats warm from the oven, paired with your favorite jam!
Baking Tips
These lovely almond cookies need a gentle touch! The magic happens at 160°C (320°F) – a lower temperature than most cookies.
This helps them develop that perfect light golden color while staying soft inside. Keep an eye on them around the 17-minute mark – they can go from perfect to too dark pretty quick. You’ll know they’re done when they’re just starting to turn golden at the edges.
Variations
Want to put your own spin on these Greek treats? Try adding a hint of orange zest to the mix – it works beautifully with almonds! You can also swap the vanilla extract for almond extract to amp up that nutty flavor.
If you’re feeling fancy, dip half of each cooled cookie in melted dark chocolate. For a modern twist, sprinkle some sea salt on top before baking.
Serving Suggestions
These cookies shine brightest when served with Greek coffee or a strong espresso. They’re amazing warm from the oven with strawberry jam, as the recipe suggests, but they also pair wonderfully with apricot preserves or honey.
Want to make it extra special? Sandwich two cookies together with your favorite jam. They’re perfect for afternoon tea, holiday cookie platters, or just because!
Storage Tips
These almond cookies stay fresh in an airtight container at room temperature for up to 5 days. The great news is they actually get better after a day or two as the flavors develop!
You can also freeze them for up to 3 months – just pop them in a freezer bag with parchment paper between layers. Let them thaw at room temperature whenever you need a sweet treat!
Greek Almond Cookies (Ergolavi)
Equipment
- Food processor
- baking trays
- Parchment Paper
Ingredients
- 250 g sugar (8.8 ounces)
- 250 g whole almonds, blanched or almond slivers (8.8 ounces), plus some extra for garnish
- 3 egg whites
- 1/2 tsp vanilla extract (optional)
Instructions
- To prepare these super easy Greek almond biscuits, add the raw almonds and sugar in a food processor and blend until powdered. Add the egg whites (and the vanilla extract) and pulse, until the ingredients combine, forming a firm paste.
- Layer the bottom of 2 baking trays with parchment paper and form the cookies. Take approx. 1 1/2 tsp of the paste and place on the baking tray; repeat with the rest. Garnish with whole almonds or almond silvers and wait for a while for the dough to spread on the tray. If you like, shape the cookies using a pastry bag.
- Bake in preheated oven at 160C for 17-20 minutes, until light golden. Be careful not to over bake them. Enjoy hot from the oven with a full-spoon of your favorite jam!