Skinnymixer's Greek Almond Biscuits
- 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
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.
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