A festive staple come Christmas time in Greece, these nutty butter cookies are deliciously soft and make for a delicious sweet snack!
Roast the almonds on a baking tray at 180°C (350°F) for 14 minutes or until golden brown, then set aside to cool for 10 minutes.
Place the roasted almonds into a blender and pulse them lightly. We want some texture to remain while achieving small chunks instead of complete pulverization.
For a smooth and creamy consistency, use a stand mixer to combine the butter and icing sugar on medium speed for 20 minutes. Optionally, you can add brandy and then mix again for an additional 5 minutes.
Gently sift together the flour and baking powder in a large mixing bowl to create the perfect blend of ingredients for your recipe.
Incorporate the flour and baking powder into a stand mixer bowl, stirring until everything is unified.
As you mix, fold in the roasted almonds until they are fully blended with the dough.
Scoop out a small amount of dough, roll it into a ball and delicately flatten it with your hands to form the perfect round cookie.
Place the cookies in a baking tray covered with parchment paper and bake them in a preheated oven at 180º C (350º F) for about 22 minutes or until they’re lightly golden.
After baking, lightly mist the treats with rose water and let them cool for roughly thirty minutes.
Generously pour icing sugar into a bowl and roll each cookie until the outside is completely covered. Then, place the cookies on a plate and top them with an extra layer of decoration - more icing sugar!
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