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.
100ggranulated sugar of choice - increase to 150 g for sweeter
1tspvanilla extract - or vanilla paste
1pinchsalt - decent size
50gnatural sliced almonds
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.