Greek Almond Biscuits

I always have heaps of egg whites in my freezer, waiting to be used up in some way. So this is a perfect recipe for that very purpose.

Easy to make, plenty of it so it is good for a crowd, and an added bonus is that it’s gluten free.

I have made the recipe using both blanched almonds and almonds with the skin on, and the only difference is the final look … if you prefer a lighter coloured biscuit (like the picture) then use blanched almonds.

You can coat these biscuits to make them look a little more special, but they are just as nice simply rolled and baked with a single almond placed on top.

There is also another flavour option:  Greek Walnut and Cinnamon Biscuits (see here).

Gina @ The Passionate Pantry

Greek Almond Biscuits

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 28 biscuits

Ingredients Method Notes

Ingredients

  

• 450 g almonds either blanched or skin on
• 200 g raw caster sugar
• 3 drops almond essence or zest of 1 lemon … use a microplane
• 1 tsp sea salt flakes
• 105-110 g egg whites room temperature (from about 3 large eggs)
  
  

COATING / TOPPING

• 150 g slivered/flaked almonds or extra whole almonds

Method

 

1. Line two baking trays with baking paper (use a little oil under paper to keep it in place)
2. Preheat oven to 180 degrees fan forced
3. Place almonds into TM bowl and mill 6 seconds / speed 7
4. Lift lid and stir mix around and mill another 2 seconds / speed 7 (you want the almonds to be fine but still with a little bit of texture)
5. Add sugar, essence (or lemon rind), salt and egg whites and mix 10 seconds / speed 5
6. Remove mix to a bowl before shaping into biscuits - it's a very sticky mixture
7. Place the slivered/flaked almonds or single almonds in a bowl, have your tablespoon measure and a knife beside your jug of water, and your bowl with the almond mix next to it
8. Dip your tablespoon measure into the water, then directly into the almond mix using the knife to press the mixture into the tablespoon
9. Use your knife to scoop out the mix dropping it directly into your coating, then use your fingers to turn the mix around to pick up as much almond coating as you can
10. Place the biscuit onto your baking tray, and use your fingers to gently push it into a slightly flattened round shape
11. Alternatively, place the tablespoon of mixture into your dampened palms, roll into a ball, place onto tray, and press a single almond into the top
12. Repeat until all the mix is done … you should get about 28 biscuits
13. 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
14. Repeat with the second tray
15. Allow biscuits to rest for 5 minutes on the tray before placing on a cooling rack to cool completely
16. Before serving you can sprinkle the biscuits with a little icing sugar if desired
17. Store in an airtight container for up to a week (if they last that long!)

Notes

Adapted from recipe here

I always have heaps of egg whites in my freezer, waiting to be used up in some way. So this is a perfect recipe for that very purpose.

Easy to make, plenty of it so it is good for a crowd, and an added bonus is that it’s gluten free.

I have made the recipe using both blanched almonds and almonds with the skin on, and the only difference is the final look … if you prefer a lighter coloured biscuit (like the picture) then use blanched almonds.

You can coat these biscuits with either flaked or slivered almonds but they are just as nice simply rolled and baked.