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We were floating around the Med with one of our favourite families when I picked up this recipe. Their onboard chef very kindly gave me her recipes for some brilliant Greek delicacies. Unfortunately, the recipes were handwritten in Greek but my mother-in-law helped translate. These are so moreish they’ll be gone in a flash.
Ingredients:
250gms almond flour
130gms caster sugar
2.5 tbsp semolina
Rose water (enough to make the mixture moist but not too wet, and a little to dip the cookies in once baked) Icing sugar (to decorate)
Method:
Preheat oven to 180⁰C. Mix all the ingredients together and then take a spoon of the mixture and form into a pear shape. Bake for appx 20 mins, Once cooled, dip each biscuit into rose water and sprinkle with icing sugar.
Enjoy.
Gaby Van Clarke
