1. In the mixer bowl, place the almond powder, sugar, semolina, potato puree, vanilla, and mastic.
2. Mix all ingredients together with the paddle attachment and add the egg whites. Beat until combined with the other ingredients.
3. 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.
4. For the 'Ergolavi' (a specific shape for this sweet), shape the mixture into an oval shape by rolling it through the almond flakes.
5. Bake in a preheated oven at 175°C (350°F) for 20–25 minutes, or until lightly golden brown.
