The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

Menu
  • Home
  • About Gina
  • Recipes
    • Baking
      • Biscuits / Crackers
      • Breads
      • Cakes
      • Cupcakes
      • Muffins
      • Icings
      • Pastry
      • Scones
      • Slices
    • Main Ingredients
      • Chocolate
      • Dairy
      • Eggs
      • Grains
      • Legumes
      • Meats
      • Nuts / Seeds
      • Pasta
      • Poultry
      • Seafood
      • Vegetables
    • Meals and Courses
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Lunch
      • Nibbles
      • Salads
      • Sauces / Condiments
      • Soups
      • Spreads / Dips
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Nut Free
      • Paleo
      • Raw
      • Vegan
      • Vegetarian
    • Recipes from A – Z
    • Close
  • Thermomix
  • Art Classes
  • Suppliers
  • Contact Gina
You are here: Home / Recipes / Baking / Greek Almond Biscuits

Greek Almond Biscuits

22/10/2015 by Gina 2 Comments

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).

Everything ready to shape biscuits
Using my fingers to shape
Ready to be baked

Out of the oven
Ready to eat


Greek Almond Biscuits
 
Save Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 

Ready to eat


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.
Author: Gina @ The Passionate Pantry
Serves: 28 biscuits
Ingredients
  • 450g almonds (either blanched or skin on)
  • 200g raw caster sugar
  • 3 drops almond essence (or zest of 1 lemon … use a microplane)
  • 1 tsp sea salt flakes
  • 105-110g egg whites, room temperature (from about 3 large eggs)

COATING / TOPPING

  • 150g slivered/flaked almonds, or extra whole almonds
Instructions
  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
  7. Place the slivered/flaked almonds or single almonds in a bowl, have your tablespoon measure beside your jug of water, and your bowl with the almond mix next to it
  8. Dip your tablespoon measure into the water, then put it directly into the almond mix, and then drop the spoonful of almond mix into your coating, gently turning it around to pick up as much almond coating as you can
  9. Lift the biscuit onto your baking tray, and use your fingers to gently push it into a slightly flattened round shape
  10. 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
  11. Repeat until all the mix is done … you should get about 28 biscuits
  12. 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
  13. Repeat with the second tray
  14. Allow biscuits to rest for 5 minutes on the tray before placing on a cooling rack to cool completely
  15. Before serving you can sprinkle the biscuits with a little icing sugar if desired
  16. Store in an airtight container for up to a week (if they last that long!)
Notes
Adapted from recipe here
3.5.3251

 

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: Baking, Biscuits / Crackers, Dairy Free, Gluten Free, Main Ingredients, Meals and Courses, Nuts / Seeds, Recipes, Special Diets, Vegetarian

« XO Chilli Sauce
Greek Walnut and Cinnamon Biscuits »

Comments

  1. Dinner Ideas says

    18/07/2016 at 12:36 am

    Hmm is anyone else encountering problems with the pictures on this blog loading?
    I’m trying to figure out if its a problem on my end or if it’s
    the blog. Any responses would be greatly appreciated.

    Reply
    • Gina says

      21/07/2016 at 8:31 am

      Hello Dinner Ideas … thanks so much for dropping by … I haven’t had anyone else mention they are having problem with the pictures loading so unfortunately I can’t help you … I am pretty new to “computer” issues, so I wish I could suggest something but not sure how to help you xo Gina

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to our Newsletter

Search this site

Browse Our Recipes

Latest Recipes

Brown Sugar Meringue Bites

Lemon Sugar Syrup

Sourdough: Discard Crackers

Connect on Pinterest

The Passionate Pantry

Pinterest

Connect on Facebook

Cover for The Passionate Pantry
2,772
The Passionate Pantry

The Passionate Pantry

As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hi

The Passionate Pantry

2 months ago

The Passionate Pantry

About Gina - The Passionate Pantry

www.thepassionatepantry.com.au

UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
View on Facebook
· Share

Share on Facebook Share on Twitter Share on Linked In Share by Email

Connect on Instagram

thepassionatepantry

Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#bakedtreats
#feedingthefamily
#familybirthdays
#quickandeasybaking
Load More Follow on Instagram

Copyright The Passionate Pantry © 2022

 

Loading Comments...