450g walnuts + extra half walnuts for topping each biscuit
200g raw caster sugar
2 tsp ground cinnamon
1 tsp sea salt flakes
105-110g egg whites, room temperature (from about 3 large eggs)
Instructions
Line two baking trays with baking paper (use a little oil under paper to keep it in place)
Preheat oven to 180 degrees fan forced
Place walnuts into TM bowl and mill 4 seconds / speed 7
Add sugar, cinnamon, sea salt and egg whites and mix 8 seconds / speed 5
Remove mix to a bowl before shaping into biscuits
Have a glass with water to dip your tablespoon in, and your bowl with the walnut mix
Dip a tablespoon measure into the water, then put it directly into the walnut mix, place mix into your dampened palm and roll into a ball
Place onto baking tray and lightly press a half walnut onto the biscuit
Repeat until all the mix is done, dipping your spoon into the water as needed, and also dampening your hands every now and then to stop the mixture from sticking (you may need to rinse your hands every now and then too) … you should get about 28 biscuits
Place one tray into the oven and bake for 10 minutes, turn tray around and bake for a further 8 to 10 minutes or until nicely golden brown
Repeat with the second tray
Allow biscuits to rest for 5 minutes on the tray before placing on a cooling rack to cool completely
Store in an airtight container for up to a week (if they last that long!)
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/greek-walnut-and-cinnamon-biscuits/