Prep. Time 10‘     Baking Time 30‘      Yields 25


  • 240 grams butter (at room temperature)
  • 150 grams fine granulated sugar
  • 1 large egg yolk
  • 300-330 g soft flour (or all-purpose flour)
  • 2 drops of mastic (crushed into powder)
  • 2 drops bitter almond essence (or 1/2 teaspoon liquid vanilla)
  • 1 egg white
  • 100 g blanched almonds


  1. Make sure to have all the ingredients at room temperature. Reserve two spoonfuls of the total blanched almonds for garneshing.
  2. Add the butter in a bowl and beat it for 2 minutes with a hand mixer until it becomes fluffy.
  3. Add the sugar and continue beating for a few minutes until the sugar and butter become creamy and incorporated.
  4. Add the egg yolk, mastic, and any flavorings to the batter.
  5. Beat until the yolk is incorporated.
  6. Crush the almonds with your fingers.
  7. Gradually add the almonds and flour, stirring with a spatula to homogenize the dough.
  8. The dough should be soft and malleable without being sticky.
  9. If the dough sticks to your hands, add a little flour.
  10. Take small pieces of dough (about the size of a walnut) and shape them into round and flat cookies.
  11. After shaping them all, dip them in the egg white and immediately into the blanched almonds to cover them. (This step is optional)
  12. Arrange the almond cookies on baking sheets lined with parchment paper, making sure there is enough space between them.
  13. Bake them in a well-preheated convection oven at 160°C for about 30 minutes until they are evenly browned.
  14. Let them cool and store them in an airtight container to keep them fluffy and crispy.


Source: Argiro Barbarigou