Greek almond biscuits
The Greeks celebrate Easter in a big way so here’s a wonderful, naturally gluten free recipe!
325g (13oz) ground almonds
200g (8oz) caster sugar
¼ teaspoon almond essence
3 large egg whites
75g (3oz) flaked almonds
Preheat the oven to Gas Mark 4/180°C/350°F.
Grease a baking tray lightly and line with a sheet of baking parchment.
Combine the ground almonds, sugar and almond essence in a large bowl.
Beat the egg whites lightly with an electric mixer and add to the almond mixture.
Stir in with a metal spoon until the mixture forms a firm paste.
Place the flaked almonds on a tray.
Taking a tablespoon of mix at a time, roll it into a log shape using your hands then roll it in the flaked almonds, covering all sides.
Place each log on the prepared tray and curve them with your fingers to make crescent moon shapes.
Bake in the preheated oven for 15 minutes or until browned. When cooked, place on a wire rack to cool.
Store in an airtight container.