Pastitsia and Ergolavi (Almond Sweets)

Name: Pastitsia and Ergolavi (Almond Sweets)
Cuisine: Cypriot
Ingredients: 550g blanched almond powder (White Almond Powder); 750g sugar; 175g fine semolina; 165g boiled potato puree; 2 sachets vanilla; A little mastic (mastiha); Approximately 9 egg whites (275g - 300g); Almond Flakes

Recipe from Pastry Chef Yiannis Toubas

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Pastitsia and Ergolavi (Almond Sweets) - Recipe image

INGREDIENTS

550g blanched almond powder (White Almond Powder)
750g sugar
175g fine semolina
165g boiled potato puree
2 sachets vanilla
A little mastic (mastiha)
Approximately 9 egg whites (275g - 300g)
Almond Flakes

METHOD

In the mixer bowl, place the almond powder, sugar, semolina, potato puree, vanilla, and mastic.
Mix all ingredients together with the paddle attachment and add the egg whites. Beat until combined with the other ingredients.
Pipe the mixture using a large star piping tip (size 13) into large rosettes, about 5cm in diameter, onto a baking sheet lined with parchment paper.
For the 'Ergolavi' (a specific shape for this sweet), shape the mixture into an oval shape by rolling it through the almond flakes.
Bake in a preheated oven at 175°C (350°F) for 20–25 minutes, or until lightly golden brown.