Gluten-free Greek Almond Cookies (Ergolavi/ Εργολάβοι)



'Ergolavi' are traditional Greek almond cookies which taste a bit like a macaroon but more rustic. They are shaped like a crescent or as small discs and covered in flaked almonds.

They are naturally gluten-free, crunchy on the outside, chewy on the inside with a hint of marzipan flavour.

In Greece, these cookies are typically given as a ‘kerastika’, this word doesn’t really translate in English but the sentiment is lovely. On special occasions like birthdays, weddings and baptisms, ergolavi are one of many kinds of treats given to invited guests to celebrate with you.

These are a personal favourite, special occasion or not! They takes 5 minutes to prepare, 3 main ingredients and are ready in 30 minutes!

You can dip the ends in dark chocolate for an extra indulgent treat!

Generally these are made with granulated sugar, but I like to use coconut sugar which gives it a bit of a caramel flavour plus makes it Paleo friendly!


16-18 Cookies


25 Minutes


17-20 Minutes


  • 250g ground almonds

  • 150g coconut sugar (or granulated sugar but not Paleo)

  • 2 egg whites

  • 1 tsp vanilla extract

  • 1 tsp almond extract

  • ¼ tsp sea salt

  • Flaked almonds, to decorate


  1. Preheat the oven to 160ºC.

  2. Prepare 1 or 2 baking trays with baking paper.

  3. In a medium bowl, combine the almond meal and sugar, mixing to combine well.

  4. In a separate bowl of a stand mixer with whisk attachment, whip the egg whites to soft peaks.

  5. Add the dry ingredients into the egg whites, along with the vanilla and almond extracts, mixing to completely incorporate the dry ingredients. The mixture will be fairly stiff.

  6. Gather the dough and take walnut sized tablespoon of the firm paste and roll into a cylinder shape.

  7. Roll the cylinder in the flaked almonds and gently shape into a crescent shape.

  8. Place onto the baking tray and bake for 17-20 minutes or until very lightly golden.

  9. Enjoy straight out the oven or cooled.


  • Granulated cane sugar is the traditional way and will keep the cookies lighter in colour and let the almond/ marzipan flavour sing!

  • Coconut sugar will give a deeper colour to the cookies as well as a richer caramel flavour which can sometimes overshadow the almond flavour a little but still yummy.


  • Keep in an air tight container and eat within 5-7 days.


  • A cup of tea

  • Coffee

  • Dipped in melted dark chocolate


Almonds - are high in protein and fibre and are an excellent source of Omega 3 and 6 Fatty Acids and Vitamin E. (Source)

Coconut sugar - brings a lovely caramel flavour with a lower GI. (Source)

Egg whites - are an excellent source of protein and essential vitamins and minerals. (Source)


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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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