AMIGDALOTA - GREEK ALMOND BISCUITS

These Gluten Free, Dairy Free Greek favourites make the ideal snack to go with your afternoon coffee. 

Very few ingredients, high protein, full of good fats (almost zero trans fat) and so filling you won't need to eat a pile of them to satisfy your sugar cravings.

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INGREDIENTS

• 4 egg whites (medium - largish eggs, don't use XL or jumbo)
• 400 g almond meal
• 300 g icing sugar (sifted)
• 1 tsp almond essence
• 1/2 tsp rosewater essence
• flaked or slivered almonds for topping

METHOD

1. Beat together egg whites, icing sugar and essences (you can give it a good whisk with a hand whisk but using beaters for a couple of minutes will yield a much lighter, fluffier biscuit)
2. Add almond meal and fold through to form a dough
3. Refrigerate for 15-20 mins
4. Using a tablespoon (and/or your hands) form balls and plop them onto lined baking trays
5. Flatten blobs slightly and top with flaked/slivered almonds (press gently)
6. Bake at 160°C for 10-12 mins or until golden (not brown). Watch carefully they will colour quickly
7. Allow to rest on tray at least 5 mins before moving. Cool and enjoy!