These biscuits keep well in an airtight container. The recipe makes about 80-100 biscuits but you can halve the ingredients if you so wish. Bear in mind that these little morsels are seriously addictive.
Ingredients:
1.28 kilograms of blanched almond meal, preferably not freshly ground
800 grams sugar
10 egg whites
zest of two lemons
1/2 cup rosewater
Method:
1. Mix the almond meal, sugar, zest of lemon and rosewater.
2. Beat the eggs into a meringue (Note: frozen egg whites from the supermarket will not beat into a meringue consistency).
3. Add the meringue slowly to the almond meal mixture, mix to make a dough consistency. If the meringue is too much – don’t add it all, as the dough has to be tight.
4. Leave in the refrigerator to rest for about half an hour.
5. Make into biscuits of any shape – the traditional Greek shape is a small oval, 4-5 centimetres in diameter and 2 centimetres deep.
6. Bake on a very lightly greased biscuit tray, on 170° for 20 minutes.
7. Take out of tray, cool, and sprinkle with icing sugar while still warm.