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.
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
Serving: 30g | Calories: 122kcal | Carbohydrates: 9g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 27mg | Fiber: 2g | Sugar: 6g | Calcium: 38mg | Iron: 1mg
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