Greek White Treats
- flour - 2 lb (1 kg)
- eggs - 1
- butter - 2 cups (500 g)
- powdered sugar - 2/3 cup (150 g) + 1 2/5 cups (350 g) for sprinkling
- vanilla - 5
- baking powder - 1
- ammonium bicarbonate - 1/2 tsp
- metaxa - 3 1/3 tbsp (50 ml) (or other aromatic alcohol)
- almonds - 1 4/5 cups (450 g)
- lemon juice - 2 tbsp
Soak the almonds in boiling water for 30 min. Then they'll be easy to peel. Cut them into pieces. Bake the peeled and cut almonds in a 302°F (150 °C) oven to a light golden color.
Mix together the soft butter, the egg, sugar, 3 vanillas and beat with a mixer to a smooth mixture.
Shape balls, arrange them in a baking tray laid out with baking paper and bake in a preheated 347°F (175 °C) about 10 min. or until the balls gain a light caramel crisp.
While still warm, roll the balls in powdered sugar. Leave them to cool. Once fully cooled, sprinkle them generously with a mixture of powdered sugar and the remaining 2 vanillas.
It's best to let them sit for a few days before consumption.