Pastitsia

These amazing almond meringue cookies are crispy on the outside and chewy in the middle. They are served at Cypriot engagements or wedding parties as an alternative to Kourabiedes.

Mum said when they were younger at weddings they would sneakily take a few extra as they were so yummy 😋 Enjoy!

PASTITSIA

SERVES: Makes 12 Cookies

PREP TIME: 20 - 30 mins

COOKING TIME: 20 mins

INGREDIENTS:

3 egg whites
250g caster sugar
250g ground almonds 
16 blanched almonds
1 tsp almond extract
Couple of pinches salt

METHOD:

Preheat oven to 160c (320f)
Line 2 baking trays with greaseproof paper
Put the almonds and the sugar with a pinch of salt into a large bowl and mix. 
Whisk the egg whites, the almond extract and pinch of salt with an electric whisk until it becomes fluffy and stands in soft peeks.
Gradually fold the egg white mixture to the almond mixture with a pallet knife or spatula until well mixed. 
Take a heaped tablespoon of the mixture and place onto a baking tray.  Repeat until you have six piles on each tray leaving space between them as they will spread.  Gently shape them into rounds, make a dimple in the centre of each one and lightly press a blanched almond into it. 
Bake for 20 minutes until lightly golden. Cool on a wire rack and enjoy. They should be crispy on the outside and stay chewy in the middle.