Greek Almond Biscuits (Amigthalota)
3 cups (375g) almond meal
1 cup (220g) caster sugar
3 drops almond essence
3 egg whites, beaten lightly
1 cup (80g) flaked almonds
1. Preheat the oven to moderate (180c).
2. Combine the almond meal, sugar and essence in a large bowl. Add the egg whites and stir until the mixture forms a firm paste.
3. Roll level Tablespoons of the mixture into the flaked almonds then roll into 8cm logs. Press on the remaining almonds. Shape the logs to form crescents. Place them on baking paper-lined oven trays and bake in a moderate oven for about 15 minutes or until browned lightly. Cool on trays.
Suitable to freeze.