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AMYGTHALOTA GREEK ALMOND BISCUITS

Amygthalota are Greek almond biscuits traditionally made to celebrate new life. We make them for special occasions such as the birth of a baby, christenings and weddings.

INGREDIENTS

560g blanched almonds or 560g almond meal
300g white sugar
145g or 4 egg whites
1⁄4 tsp vanilla extract

STEPS

Preheat the oven to 180 degrees, fan forced.
Weigh 250g of blanched almonds into the bowl.
Mill almonds into almond meal 10 seconds/speed 7. Set aside.
Repeat step 2 and 3 until all blanched almonds are used. Do not mill more than 250g of almonds at a time.
Clean and dry the bowl before making icing sugar.
Mill white sugar (300g) to make icing sugar 10 seconds/speed 9. Add icing sugar to almond meal. Set aside.
Use the scales to weigh out 145g of egg whites (approximately 4 eggs).
Add egg whites (145g) and vanilla (1⁄4 tsp)to the almond meal and icing sugar.
To combine the ingredients either:
1. Mix all the ingredients together in a large bowl with a wooden spoon or spatula.
2. Use the thermal cooking bowl to mix the ingredients together. If using this option, only mix half of the batch at a time 10 seconds/speed 5. Do not mix too much of the mixture in the bowl at once, as the almonds may release too much oil. This options is good to use when making a double batch or triple batch of biscuits. The mixture should be very thick and not too wet.
Line a baking tray. Put 1⁄4 of the mixture into a piping bag. Use the large star tip to pipe out the Amygthalota biscuit shape.
Bake in the oven for 20 minutes or until golden brown.
Allow the biscuits to completely cool before serving, wrapping or freezing

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NOTES

Amygthalota is traditionally made for the celebration of new life. Wrap them individually in cellophane and tie with a pink or blue ribbon to offer to guests when a new baby is born or serve on the sweets table for christenings and weddings. They also make lovely bombonerie.
Only put a little bit of mixture into piping bag as it is very thick. If you use too much mixture at one time, it will be too hard to pipe.
Use egg yolks to make kourambiethes, coconut creme, brulee, omelettes or mayonnaise.
These biscuits can be made in advance and stored in the freezer.