Amigdalota (from Limnos) * These biscuits keep well in an airtight tin container. Therefore this recipe is for a large amount but you can halve the ingredients if you so wish.
Ingredients:
1.280 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
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, the dough has to be tight
4. Leave in the refrigerator to rest for about 1/2 an hour
5. Make into biscuits any shape (the traditional Greek shape is a small oval), between 4-5 centimetres long x 3 centimetres wide x 2 centimetres deep
6. Bake in a greased biscuit tin in a slow oven 170c for 15 minutes
7. Take out of tray, cool, and sprinkle with icing sugar
