Beat the egg yolks lightly with a fork, then, add the rosewater and the vanilla essence powder. Combine everything well. Whisk the egg whites and the sugar together to a meringue. Place the almonds, flour and semolina in a bowl and combine them well. Add the egg yolks and the meringue and stir gently with a ladle or a spatula until they are fully incorporated. Take a small amount of the mixture and mould it into an oblong shaped treat. Array the almond treats onto a baking tray lined with greaseproof paper and bake them at 170ºC for 20 minutes. Don’t overdo them because they will become firm. Roll them over the icing sugar the moment you remove them from the oven. If you wish you may drizzle them with some rosewater before they are covered in sugar. A piece of advice: If the dough is sticky, dip your fingertips into rosewater and then mould the treats.
By Mrs Argiro Malamateniou, from Naousa, Paros