Description
These traditional Greek butter cookies are celebrated for their incredibly tender, melt-in-your-mouth texture and delicate floral notes. Toasted almonds provide a delightful crunch, while a generous coating of powdered sugar gives them their iconic snowy appearance.
Ingredients
- 200g unsalted butter, softened
- 75g powdered sugar, plus extra for coating
- 150g whole almonds, toasted and coarsely chopped
- 1 large egg yolk
- 1 tablespoon orange blossom water
- 300g all-purpose flour
Instructions
- Coarsely chop the almonds and toast them in a skillet over medium heat until golden and fragrant, then set aside to cool.
- In a large bowl, beat the softened butter with 75g of powdered sugar until the mixture is pale white and very fluffy.
- Beat in the egg yolk and orange blossom water until well combined.
- Fold in the toasted almonds, then gradually mix in the flour by hand until a soft, non-sticky dough forms.
- Preheat oven to 340°F (170°C) and shape the dough into small balls or crescent moons on a parchment-lined baking sheet.
- Bake for 10 to 15 minutes until set but still pale, then immediately transfer the warm cookies to a tray of powdered sugar and dust generously.
Notes
To ensure the most delicate texture, ensure your butter is truly at room temperature before whipping; this allows for maximum aeration. If your kitchen is warm, chilling the shaped dough for ten minutes before baking helps the cookies maintain their shape and prevents spreading.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: Greek