Amigthalota
Click play below to watch Kathy make the recipe
This recipe is from the book Sweet Greek
Simple Food & Sumptuous Feasts by Kathy Tsaples and is published with permission.
Amigthalota
Ingredients
- 3 cups of almond meal
- 2 tbsp of apricot jam
- Zest of 1 lemon
- 1 cup of caster sugar
- 3 egg whites
- a pinch of salt
- flaked almonds
- whole almonds as garnish
Equipment Used
Instructions
- Preheat the oven to 150*C
- Line a baking tray with baking paper
- Gently whisk the eggs whites and the salt until soft peaks form
- Combine the egg whites with the almond meal, caster sugar, apricot jam and lemon zest.
- Transfer spoon sized batches of the mixture onto the baking paper, and then sprinkle with flaked almonds. Alternatively, you can use a piping bag and create little logs, which can then be sprinkled with falked almonds.
- Baked for 10-15 minutes.
- Once baked, spread apricot jam on one biscuit or log and sandwich it with another.
