A festive staple come Christmas time in Greece, these nutty butter cookies are deliciously soft and make for a delicious sweet snack!
Spread the almonds on a baking tray and roast them in a preheated oven at 180º C (350º F) for 14 minutes or until they’re golden brown and set them aside to cool for 10 minutes.
Place the roasted almonds in a blender and pulse them lightly. We want them to still be chunky but not completely crushed.
Using a stand mixer, mix the butter and icing sugar at medium speed for 20 minutes until the butter gets fluffy and creamy (optionally at this point you may add the brandy and mix for 5 more minutes).
Mix the flour and baking powder and sift them in a large bowl.
Add the sifted flour and baking powder to the stand mixer’s bowl and continue mixing until they’re well combined.
Add the roasted almonds while mixing and allow them to be incorporated into the dough.
Take a small piece of the dough, shape it into a ball and gently press it with your palms to make a 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.
Once baked, spray them with rose water and let them cool for about 30 minutes.
Add plenty of icing sugar in a bowl and roll each cookie in it, until it’s fully coated. Then place them on a plate and add more icing sugar on top for decoration.
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