Amigdalota Greek almond biscuits

 

Amigdalota Greek almond biscuits

Ingredients

• 350g almond meal (ground almonds)
• 250g icing sugar
• 1 teaspoon almond essence
• 4 egg whites, lightly beaten
• 20 pieces of slivered or whole blanched almonds (for decoration)

Method

1. Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper.
2. Combine almond meal, sugar, and essence in a large bowl. Add egg white and stir until mixture forms a firm paste. Roll level tablespoons of mixture into rounds, then shape to form a slightly flattened biscuits. Press slivered or whole blanched almonds onto top.
3. Place on prepared trays. Bake for 15 minutes or until lightly browned. Cool on trays.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
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