recipetineats4.7
Greek Cretan Biscuits (almond cookies)
Recipe video above. A recipe for traditional Greek almond cookies, given to me by Irene, the proudly Greek mother of my Greek hairdresser! Tastes like almond shortbread cookies. Love the mound-like shape, feels substantial biting into it.See FAQ about difference in measures between countries, no need to tweak this recipe, works as written.
👥 30 Servings👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●bowl
- ●whisk
📝 Preparation Steps
1
ABBREVIATED RECIPE:
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Toast almonds ⏱️ 7 min at 180°C/350°F (160°C fan), cool bash or blitz. Cream butter and sugar, beat in egg and vanilla. Add dry ingredients in 3 lots, then beat in almond. Roll 30 x 2 tbsp balls (#40 scoop). Slightly flatten, brush with egg white, top with flakes. Bake ⏱️ 20 min until light golden.
large egg (, at room temperature (~50g / 2oz in shell))1egg white (, lightly whisked (use leftover for breakfast scrambled eggs!))1
3
FULL RECIPE:
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Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly grease (or spray with oil) 2 large trays and line with baking paper (parchment paper).
5
Almond bits:
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Roasting (optional, Note 1) - Roast the almonds for ⏱️ 7 minutes on a small tray, shaking once halfway. Cool almonds on the tray.
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Bash/blitz the almonds using a food food processor or ziplock bag with a rolling pin until they resemble coarse sand with some small lumps (little almonds bits in the cookies are nice). (Note 3)
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Cookie dough:
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Dry ingredients - Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
baking powder4 tsp
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Cream butter and sugar - In a separate bowl, beat the butter and sugar using a handheld beater until it is soft and fluffy, scraping down the sides as needed, ~1 1/⏱️ 2 minutes on medium high. (Note 2 stand mixer) Add the egg and vanilla, then beat until mixed in. (Note 4)
large egg (, at room temperature (~50g / 2oz in shell))1egg white (, lightly whisked (use leftover for breakfast scrambled eggs!))1
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Add the flour mixture in 3 lots, beating in between until the flour is mostly mixed in (some visible white flour is ok). Start the beater on low and increase to medium, about ⏱️ 7 sec each go.
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Add the crushed almonds then beat on medium until you can no longer see flour.
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Form cookies - Roll 30 x 2 tablespoon balls (#40 cookie scoop) then slightly flatten to about 2 cm / 0.8" thick. (Note 5 for my method). Place the cookies 4 cm / 1.6" apart on the trays. Brush the top with egg white them place a pinch of almond flakes on top (no need to press in, egg glues them on).
large egg (, at room temperature (~50g / 2oz in shell))1egg white (, lightly whisked (use leftover for breakfast scrambled eggs!))1
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Bake both trays together for ⏱️ 20 minutes or until the cookies in the middle are light golden and the ones of the edge of the tray are slightly more golden.
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Cool ⏱️ 5 minutes on the tray then transfer onto a rack to fully cool. Attack!
Nutrition Facts
calories
144 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
5 mg
protein Content
2 g
trans Fat Content
0.3 g
cholesterol Content
23 mg
carbohydrate Content
14 g
saturated Fat Content
5 g
unsaturated Fat Content
4 g
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