Description
Delightfully crisp and buttery, Greek almond cookies are a traditional Mediterranean treat with a nutty flavor and a light, melt-in-your-mouth texture. Perfect for holidays, family gatherings, or as an everyday indulgence, these cookies are a simple yet elegant addition to any occasion.
Ingredients
Scale
- 2/3 cup (100g) blanched almonds, toasted and crushed
- 2 1/2 cups plain (all-purpose) flour
- 4 tsp baking powder
- Pinch of salt
- 250g (2 sticks) unsalted butter, softened
- 3/4 cup white sugar (or caster sugar)
- 1 large egg
- 1/2 tsp vanilla extract
- 1 egg white, lightly whisked (for decoration)
- 1/4 cup almond flakes (for decoration)
Instructions
- Preheat and Prepare:
- Preheat your oven to 180°C/350°F (or 160°C fan-forced).
- Line two large baking trays with parchment paper or lightly grease them.
- Toast and Crush Almonds (Optional):
- Spread the blanched almonds onto a baking tray and toast for 7 minutes, shaking halfway through.
- Allow them to cool, then crush into coarse bits using a food processor or rolling pin.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat softened butter and sugar with a mixer on medium-high speed until light and fluffy (about 1.5 minutes).
- Add Egg and Vanilla:
- Beat in the egg and vanilla extract until combined.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed between additions. Stop once the flour is mostly incorporated.
- Add Crushed Almonds:
- Fold in the crushed almonds and mix until the dough comes together.
- Shape the Cookies:
- Scoop 2 tablespoons of dough for each cookie and roll into balls. Flatten slightly to about 2 cm (0.8 inches) thick.
- Decorate:
- Brush the tops of the cookies with whisked egg white.
- Sprinkle almond flakes on top, pressing gently to adhere.
- Bake:
- Arrange cookies on prepared trays, leaving 4 cm (1.6 inches) of space between each.
- Bake for 20 minutes, rotating trays halfway through, until the cookies are lightly golden.
- Cool:
- Let the cookies cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Customize Flavor: Add a pinch of cinnamon or orange zest for a unique twist.
- Storage: Keep cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze dough balls for up to 3 months and bake from frozen, adding a few extra minutes to the baking time.
- Gluten-Free Option: Substitute plain flour with a gluten-free baking mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek