Tenina.com's Greek Almond Biscuits



  1. Preheat oven to 180ºC fan forced.

  2. Line two baking trays with baking paper.

  3. Place almonds into TM bowl and mill 6 sec/speed 7. Scrape around sides of bowl then mill for a further 2 sec/speed 7. The almonds should be fine but still with a little bit of texture.

  4. Add sugar, essence and egg white and mix 10 sec/speed 5.

  5. Scrape mixture out into a bowl.

  6. Half fill a glass with water, dip a tablespoon into the water, then immediately use the tablespoon to measure out a biscuit. Place the measured dough into a bowl containing the slivered/flaked almonds, gently moving it around to coat it before placing it onto a baking tray. Gently press down on the biscuit with your fingers to flatten it out a little. Repeat until all of the dough has been used.

  7. Place one tray into the oven and bake for 10 minutes, turn tray around and bake for a further 10 minutes or until nicely golden brown. Repeat with the second tray.

  8. Allow biscuits to rest for 5 minutes on the tray before placing on a cooling rack to cool completely. Store in an airtight container for up to a week (if they last that long!)

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