Directions
- 1Toast the almonds in a pan with a tablespoon of Greek olive oil until lightly browned. Set aside.
- 2In a KitchenAid stand mixer fitted with the whisk attachment, cream together 500 grams of Greek butter and 3 cups of sugar until light and fluffy.
- 3Add 2 tablespoons of brandy or ouzo and 2 teaspoons of vanilla extract to the butter mixture. Mix well.
- 4Add two Greek eggs and mix until fully combined.
- 5Gradually add 7 cups of sifted flour to the mixture and combine until well incorporated.
- 6Add the toasted almonds to the dough and mix briefly.
- 7Turn the dough out onto a floured surface, shape into a log and cut into slices.
- 8Roll each slice into a crescent shape and bake at 180 degrees Celsius for 50 minutes until golden brown.
- 9Place the cookies onto a wire rack to cool.
- 10Once cooled, toss the cookies in a large bowl of powdered sugar until thoroughly coated.
Ingredients
- 1 tablespoon Greek olive oil
- 1 cup almonds
- 500 grams Greek butter
- 3 cups sugar
- 2 tablespoons brandy or ouzo
- 2 teaspoons vanilla
- 2 Greek eggs
- 7 cups flour
- 4 cups powdered sugar
Equipment
frying panbowlspoonKitchenAid stand mixerwhiskpaddle attachmentsievecircular cookie cutterbaking sheetbaking rack
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