This recipe comes from our friend Shaily Lipa's colorful new cookbook, Yassou. We had so much fun baking these up with Shaily herself; you can watch us make them together on Instagram!

"These easy-to-make almond cookies contain only six ingredients and are gluten-free. In Greece, they are often served or gifted for engagements, weddings, baptisms, and birthday celebrations, as they symbolize happy news, family joy, and good luck. Since they are flourless, Greek Jews make them for Passover, too. Be careful not to overbake the cookies so that their insides remain soft and chewy."

INGREDIENTS
1 egg white from a large egg
1 ¾ c (200g) almond flour 1 1/4 
¾ c (95g) powdered sugar, plus ⅓ c (40g) for dusting
1 tsp baking powder
1 tbsp rosewater
24 whole cloves

STEPS
1. Preheat the oven to 350° F. Line a rimmed baking sheet with parchment. 
2. In a large bowl, whisk the egg white for 1 minute, until foam starts to form.
3. Add the almond flour, ¾ cup of powdered sugar, the baking powder, and the rosewater, and stir with a spoon. When the dough becomes difficult to stir, knead with your hands until the mixture forms into a paste similar to the texture of Play-Doh. 
4. Use your hands to scoop out about half a tablespoon of the cookie mixture and shape it into a 1¼-inch (3 cm) ball. Then mold the dough ball into the form of a small pear. Repeat until you have used up all the cookie dough. 
5. Place the remaining ⅓ cup (40g) powdered sugar in a shallow bowl. Roll the pear-shaped cookies in the powdered sugar, coating them well. Stick a whole clove on top of each cookie, to resemble a pear stem. 
6. Arrange the cookies on the prepared baking sheet, spacing them at least ¾ of an inch (2 cm) apart. 
7. Bake for 8-12 minutes, just until the cookies are light golden. Let cool to room temperature on the pan. 

These can be stored in an airtight container at room temperature for up to 2 weeks.