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).

Greek Almond Biscuits

 

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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

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