Greek almond bites ('Amigdalota')
Prep: 5min | Refrigeration: 30min | Baking: 15min
250g blanched almonds, finely ground
2 eggs, whisked
80g icing sugar, + more for coating bites
1/4 tsp salt
Combine all ingredients in a bowl.
Refrigerate 30 min.
Preheat oven to 180°C.
Shape 15 bites, either rolling into a ball or oval disks ca. 1 cm thick. Coat them in the extra icing sugar (brushing off any excess), and place on baking tray lined with a baking sheet.
Bake 15 min (bites will still be soft inside).
Allow to cool entirely.