These delectable little biscuits are traditionally made in Greece for special occasions.
In Lesvos, it is customary for the bride to give a homemade batch of these to
her new MIL (mother-in-law) as a symbol of respect and hospitality; it’s also an opportunity for her to showcase her baking skills!
I love to make these, especially on a relaxed Saturday afternoon.
They‘re easy to make and even easier to eat!…and they‘re gluten & egg yolk free.
Yum!

(Makes approx. 30-35 biscuits)

400g almond meal
3 Tblspn organic self raising flour
2 cups caster sugar
3 Tblspn Mastic liquer or Metaxa brandy
1 Tblspn pure vanilla extract
1 tspn pure almond extract (optional)
6 free range eggs, whites only
500g flaked almonds

Heat oven to 150C.

Line a 30x20cm baking sheet with baking paper.
Put all ingredients, except flaked almonds into bowl and mix well. (Egg whites are added, unbeaten)
Place flaked almonds into a shallow dish
Using a small (walnut sized) ice-cream scoop, portion even sized walnut sized balls and
roll in the flaked almonds.
Keep a bowl of water at hand to dip the ice-cream scoop in – this enables easier scooping.
If you don‘t have an ice-cream scoop this size, you can use your hands.
The job is a little messier this way but still as successful.
Ensure to wet you hands between forming each ball, to prevent sticking.

Place on baking sheet, allowing some room for spread.
Bake for 15 mins or until they have just gained a slight golden hue.

Keep in mind that the longer they are baked, the less chewy they become.
The aim is to keep them slightly undercooked; they will continue cooking when they come out of the oven.
They will also harden up a little as they cool.
Place on wire trays to cool completely.
Store in an airtight container for up to 4 weeks, if they last that long!

Καλή επιτυχία!….Good luck!

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