Amigdalota (Greek Almond Biscuits)

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Amigdalota (Greek Almond Biscuits)

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Ingredients

35 piece(s)

Amigdalota

500 g whole almonds (skin on)
400 g icing sugar
5-6 --- egg whites
1 tbsp almond essence
1 tbsp Vanilla Bean Paste

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6

30min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Baking Biscuit/cookie Easy Quick Gluten free Lactose free European

Recipe's preparation

Amigdalota (Greek Almond Biscuits)

Put on oven 180 degrees

Prepare almonds into almond meal
250g/8 Secs/Speed 7
Put almond meal into bowl at the side

Prepare icing sugar if using raw sugar
200g/15 Secs/Speed 10
If you have icing sugar, weigh 400g into TM bowl

Weigh in 500g almond meal into TM bowl with icing sugar. Mix

10 Secs/ Speed 3
Put aside into big bowl
Wash TM bowl

Time to whip up egg whites in clean TM bowl
Insert butterfly whisk
4 Min/Speed 3.5
(Ensure bowl is VERY dry and clean)

In bowl with almond meal, add in almond essence and vanilla paste paste

Add the egg whites into bowl with almond meal little by little.
Only add some egg whites and mix with hands until your mixture is wet.
(You may not need all the egg whites). Mix mixture until you can roll into small balls (size of 1 tbsp) and they are slightly sticky.

Roll balls in almond flakes and press slightly with thumb onto baking paper onto a baking tray
(You can vary the size of the biscuits to larger if you prefer. I like size of 1 tbsp)

Bake at 180 degrees for 20 mins or until slightly brown on edges

Allow to cool on baking tray BEFORE transfering to cooling rack to allow them to crips up. Enjoy with a tea or coffee!

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

When they bake they will 'crack - this is normal for these biscuits

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.