Simple Way to Make Perfect Greek Almond Crescent Cookies

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, greek almond crescent cookies. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Greek almond crescent cookies are a cute baking gift idea. The gluten-free almond crescent cookies are quick to make; you don't even need an electric mixer. Simple ingredients egg whites, sugar, ground almonds, flaked almonds and almond extract. When you bite into the almond cookie they should be crunchy on the outside and soft in the centre.

Greek Almond Crescent Cookies is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Greek Almond Crescent Cookies is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have greek almond crescent cookies using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Greek Almond Crescent Cookies:

1. Make ready 1/2 c ground almonds
2. Make ready 1 c butter, softened
3. Get 2 tbsp powdered sugar
4. Take 1 egg yolk
5. Get 1 tbsp brandy or 1 tsp vanilla
6. Get 2 c flour
7. Prepare 1/2 tsp baking powder
8. Prepare 1 1/2-2 c powdered sugar

Add the rest of the ingredients, bring it all together to form a dough. Almonds happen to symbolize happiness, prosperity and new beginnings, so amygdalota cookies are present at most Greek baptisms and weddings, along with other almond treats. Amygdalota are typically made with ground almonds, egg whites, sugar and rosewater or orange essence. Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy.

Instructions to make Greek Almond Crescent Cookies:

1. Spread ground almonds in a shallow pan and toast in a 350F degrees oven for 6 to 8 minutes or until lightly browned.
2. In a bowl, cream butter until light and fluffy, then add the 2 Tablespoons powdered sugar and egg yolk, mixing well. Stir in brandy or vanilla and almonds.
3. In another bowl, combine flour and baking powder, then gradually add flour mixture to butter mixture, blending until smooth.
4. Pinch off walnut-size pieces of dough and shape into crescents. Place on ungreased baking sheets, spacing cookies about 1 inch apart.
5. Bake in a 325F degree oven for 30 minutes or until very lightly browned, then place baking sheets on racks and let cookies cool for 5 minutes.
6. Sift about half the 1-1/2 to 2 cups powdered sugar over wax paper and transfer cookies to it. Sift the remaining 3/4 to 1 cup powdered sugar over top to cover cookies. Let cookies stand in the sugar until they cool completely, then store in a tightly covered container.

Amygdalota are typically made with ground almonds, egg whites, sugar and rosewater or orange essence. Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. It will seem a little dry at first, but just keep mixing! Once combined, mix in chopped pecans.

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