Almond coockies

Savvas has an utterly Greek and savoury recipe for you(Almond coockies) with local ingredients; pure Greek products from his traditional Greek food store!

INGREDIENTS(makes about 30 coockies)
3 egg whites
1 cup sugar
⅛ tsp. kosher salt
1 lb. finely ground blanched almonds
⅛ tsp. almond extract
2 tbsp. lemon liqueur or limoncello
30 whole blanched almonds

INSTRUCTIONS:

Heat oven to 160°C. Put egg whites, 1⁄2 tbsp. sugar, and half the salt in a medium bowl. Using a hand mixer set on medium speed or a whisk, beat the whites until soft peaks form; set aside.

In a large bowl, combine the ground almonds and extract and the remaining sugar and salt. Fold the egg white mixture into the almond mixture.

Wet your hands with the lemon liqueur and divide dough into walnut-size pieces. Working with one dough piece at a time, roll dough between the palms of your hands to form a ball. Transfer dough balls to 2 parchment-lined baking sheets. Flatten each ball slightly by pushing your thumb into the dough to make a dimple. Put one almond in the middle of each dimple.

Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until cookies are pale golden and set, 20-25 minutes. The cookies will harden as they cool. Transfer the baking sheets to 2 cooling racks and let cool. Cookies will keep for 7 days stored at room temperature in an airtight container.

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