Last Updated on April 1, 2017 by Chef Mireille
This recipe has been in my drafts folder to post for over a year, but then something else comes along to replace my making and posting them. I discovered this recipe several years ago when I was hosting a Greek themed dinner party. Many years later, I don’t recall where I got the recipe from. I’ve made it many times and it’s always a big hit. While baklava is probably the most well known Greek dessert, I prefer some of their lesser known treats like these delightful cookies and Galaktaboureko.
These cookies are perfect to serve at Easter after your Roast Lamb!
Yield: 25-30 cookies
- 1 cup butter
- 1/2 cup powdered sugar
- 1 egg yolk
- 1 teaspoon almond extract
- 1 teapoon vanilla extract
- 2 tablespoons brandy
- 1 teaspoon baking powder
- 2 1/4 cups cake flour
- 3/4 cup almond flour/ almond meal
- extra powdered sugar, for coating
Preheat oven to 400 F.
Using an electric mixer, beat butter until light and fluffy.
In a bowl, sift the flour and baking powder.
Add powdered sugar, egg yolk, almond extract, vanilla, extract and brandy to the butter and mix well.
Add the sifted flour a little at a time, beating well after each addition.
Using a rubber spatula, fold in the almond meal until you have a stiff dough.
Pinch off walnut pieces of dough and shape into crescents. Place on parchment lined baking sheets, one inch apart.
Bake for 15 minutes.
Place an even coating of powdered sugar onto a flat plate.
Immediately remove the cookies to the plate. Add additional powdered sugar on top and let the cookies cool.
Once cooled, roll the cookies in the powdered sugar. Eat and enjoy!
Logo courtesy : Preeti
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