A very easy dessert with minimal fats, without butter & with minimal ingredients. Almonds ground as the main ingredient and egg whites, beaten in a meringue. Flavored with mastic of Chios Island and cherry liqueur. Their top is decorated with almond flakes and a candied cherry to give them their color, to make them more attractive.
One of the best, traditional delicacies is the almond cookies. The shape, as well as their aromas, vary from place to place. Almonds biscuits are generally made from whitened ground almonds or marzipan, egg whites meringue, and sometimes even semolina. They have pear, rosette, small hill, ball, crescent, etc. shapes. Sometimes they are sprinkled with powdered sugar and become whitish and at other times stand out with the roasted almond crumb.
The best known are probably Andros, where there is a traditional local industry. The almonds of Andros are flavored with rose water.
In all of the Dodecanese, the Cyclades & the islands of the Northeast Aegean, almonds biscuits are a classic delicacy offered at weddings and engagements…
Yours!
One of the best, traditional delicacies is the almond cookies. The shape, as well as their aromas, vary from place to place. Almonds biscuits are generally made from whitened ground almonds or marzipan, egg whites meringue, and sometimes even semolina. They have pear, rosette, small hill, ball, crescent, etc. shapes. Sometimes they are sprinkled with powdered sugar and become whitish and at other times stand out with the roasted almond crumb.
The best known are probably Andros, where there is a traditional local industry. The almonds of Andros are flavored with rose water.
In all of the Dodecanese, the Cyclades & the islands of the Northeast Aegean, almonds biscuits are a classic delicacy offered at weddings and engagements…
Yours!
| work: 20′ | time: 1h:00′ | easy: |
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Ingredients (~30 Almond Cookies)
|  With medium sized bowl whisk the egg whites separately from the yolks. |  Beat the egg whites with a hand mixer in a gentle fluffy meringue. Add the sugar and beat again briefly. |
 Pour the almonds, grated mastic, vanilla, baking powder & liqueur and incorporate them with a spatula into the egg whites. |  The mixture should be made quite tight. Add a couple of tablespoons of almonds if needed. |  In a pastry bag, with a rosette nozzle, place the marzipan mixture in one or two portions. Press and form small roses… |
 … on a non-stick paper in the oven tray and at a distance from each other. |  Decorate with a small cherry in the center of each rosette and nail around a few almond flakes like flower petals. |  Bake at 175℃ 347℉ (Gas Mark:3.9) with fan bake for ~20′ until roasted around and the bottom. Remove the pan from the oven and let it cool and tighten. |
