There’s nothing quite like the smell of buttery cookies baking in the oven — that soft, cozy aroma that instantly fills the kitchen and feels like home. These Greek almond cookies, or amygdalota, are light, gently crisp on the outside, soft inside, and full of that simple homemade goodness that reminds you of family and Sunday afternoons.They pair beautifully with a cup of tea or coffee, and they look lovely on any table — whether you make them for guests or just for yourself.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

320 g (11.3 oz) butter, at room temperature

200 g (7 oz) sugar

2 egg yolks

Zest of 1 lemon

About 450 g (16 oz) all-purpose flour

120–150 g (4–5 oz) ground almonds (or slivered almonds) for the dough

For coating

The reserved egg whites, lightly beaten

About the same amount of slivered or sliced almonds

Directions

Beat the butter, sugar, and egg yolks together in a mixer (or by hand, if you have the patience and strength) until the mixture becomes pale and creamy.

Add the lemon zest and almonds, then gradually incorporate the flour until you have a soft, pliable dough that doesn’t stick to your hands.

Shape small balls of dough, about the size of a walnut, and press them gently to flatten slightly. Dip each one first into the beaten egg whites, then into the sliced almonds, making sure they’re evenly coated.

Arrange them on a baking tray lined with parchment paper.

Bake in a preheated oven at 180°C on the middle rack for 30–35 minutes, or until they are golden and lightly browned underneath.

Allow them to cool completely before storing in an airtight container to keep them crisp and fresh.