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.

Print

Skinnymixer's Greek Almond Biscuits
.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course SnackCuisine GreekKeyword Freezer Friendly, Thermomix

Prep Time 5 minutesCook Time 30 minutes

Servings 20
Calories 122kcal
Author Skinnymixers

Ingredients4 egg whites300 g almond flour100 g granulated sugar of choice increase to 150 g for sweeter1 tsp vanilla extract or vanilla paste1 pinch salt decent size50 g natural sliced almonds InstructionsPre-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 co...