These sweet, chewy almond biscuits are a great way to use up excess egg whites from the Avgolemono found in A Little Taste of Greece. They are naturally gluten free, and go exceptionally well with a frappé coffee.
When whipping egg whites in the Thermomix, you need to make sure your mixer bowl is super clean. If you are worried you can always do a vinegar wash to clean the mixer bowl in preparation.
Skinnymixer's Greek Almond Biscuits
Servings: 20
Ingredients
- 4 egg whites
- 300 g almond flour
- 100 g granulated sugar of choice increase to 150 g for sweeter
- 1 tsp vanilla extract or vanilla paste
- 1 pinch salt decent size
- 50 g natural sliced almonds
Instructions
- Pre-heat oven to 170°C fan-forced and line a baking tray with baking paper.
- Insert butterfly and whip egg whites for 40 sec/speed 4/MC on. Remove butterfly.
- Add remaining ingredients except for almond flakes and combine for 30 sec/speed 4/MC on.
- Put the sliced almonds on a plate. Take 1 tbsp of mixture and roll in to a ball. Press slightly in to almonds on plate, to achieve a thick round cookie shape. Put on baking tray. Repeat for remaining mixture. These won't spread or rise, so it’s ok to place them close to each other on the tray.
- Bake for 13-15 min, until golden brown. Allow to cool completely before serving.
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Nutrition Facts
Skinnymixer's Greek Almond Biscuits
Amount Per Serving (30 g)
Calories 122
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 12mg1%
Potassium 27mg1%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 6g7%
Protein 4g8%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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