How to Prepare Jamie Oliver Greek Almond Crescent Cookies

Hey everyone, it’s me again, Dan, welcome to our 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’m gonna make it a bit unique. This is gonna smell and look delicious.

In a bowl, cream butter until light and fluffy. Stir in brandy or vanilla and almonds. Greek Almond Crescents are sweet little crescent shaped biscuits infused with orange zest and cinnamon that make a delightful tea time indulgence. Alternatively, roll the walnut-sized piece of dough into a log and then curl the ends in and pinch slightly to make a half-moon or crescent shape.

Greek Almond Crescent Cookies is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Greek Almond Crescent Cookies is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin 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 it.

The ingredients needed to make Greek Almond Crescent Cookies:

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

With a mixer, beat the butter with sugar until light and fluffy. Add vanilla extract and almond extract, beat until incorporated. 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.

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.

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. In a small bowl, combine the flour, almonds and salt; gradually add to the creamed mixture until blended. Almond crescents are a very basic tea cookie recipe. They're very buttery with a pronounced almond flavor.

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