Greek Almond Crescents

This is my second recipe from the new book and Greek Almond Cookies turned out delicious.

My first recipe failed, I called it Jumbo Disaster. Or maybe it is a matter of taste because my boyfriend said they were really good. Anyway for me the recipe had too much cocoa and also cookies were a bit too hard.

But Almond Cookies are deliciously buttery with pinch of orange zest. I was thinking to get rid of the book if this recipe was a disaster too but because these goodies are really good I will keep it and try out couple more recipes!

The book was on sale, only $14.99 but has hard cover and is very nicely published with great pictures and over 280 recipes. Really good deal!

It says preparation time is 20 minutes but it took me a little bit longer.

Baking books should also show how much time it takes to wash all the dishes after baking ;)

200 g butter
1 cup Icing sugar
1 teaspoon finely grated orange zest
1 egg
1 egg yolk
1 tablespoon brandy
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinammon
1 cup grinded almonds

Beat the butter, icing sugar and orange zest with electric mixer. Add the egg, yolk, brandy and keep beating until the texture is smooth.

Put in flour, baking powder, cinammon and mix everything together, then stir in the almonds.

Shape small size crescents and place on the greased tray, in 2 cm distance from eachother. Bake for about 20 minutes, untill golden, at 320 F Degrees.

When cooled dust with icing sugar.

Recipe inspiration from the "Mastering the Art of Baking" by Anneka Manning.

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