Amigthalota- Greek Almond Biscuits Recipe

Amigthalota, traditional Greek Almond Biscuits, are easy to bake and perfect for enjoying with your Greek coffee.

These biscuits are also suitable for a gluten-free diet.

Below is the secret to those delicious and expensive biscuits you find in a Greek Zaharoplastio (Greek bakery/sweet shop).

You can also make them in less than ten steps and with five ingredients.

TIP: Don't overcook the biscuits as they will become too crisp and complex. They are meant to be chewy inside and crisp on the outside.

Ingredients

• Three egg whites
• 3 cups of almond meal
• 1/2 cup caster sugar
• Three drops of almond essence
• 1 cup flaked almonds

Method

1. Beat egg whites until soft peaks are formed.
2. Preheat the oven to 180°C.
3. Gradually add the sugar to the egg whites, beating until dissolved.
4. Stir in the almond meal and essence.
5. Roll level tablespoons of the mixture into the flaked almonds, then roll into round shapes or oblong and place on a well-greased oven tray.
6. Place the baking tray in the oven and bake for about 15 minutes or until a little bit golden.
7. When ready, remove the tray from the oven.
8. Allow the Amigthalota to cool on a rack.
9. Enjoy! *You can also sprinkle a bit of sifted icing sugar on top.

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