Greek Almond Crescent Cookies
Greek Almond Crescent Cookies

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, greek almond crescent cookies. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

To get started with this particular recipe, we have to 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. Get 1/2 c ground almonds
  2. Prepare 1 c butter, softened
  3. Prepare 2 tbsp powdered sugar
  4. Get 1 egg yolk
  5. Prepare 1 tbsp brandy or 1 tsp vanilla
  6. Take 2 c flour
  7. Make ready 1/2 tsp baking powder
  8. Prepare 1 1/2-2 c powdered sugar
Steps 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.

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