Description
Traditional Greek Cretan Almond Biscuits are crumbly, buttery cookies loaded with almond flavor, perfect for tea time or as a sweet treat. These homemade almond cookies feature blanched almonds, a hint of vanilla, and delicate almond flakes on top, offering a crunchy yet tender texture that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 2/3 cup (100g) blanched almonds
- 2 1/2 cups plain flour (all-purpose flour)
- 4 tsp baking powder
- One pinch cooking salt / kosher salt
Wet Ingredients
- 250g/ 2 sticks unsalted butter, softened
- 3/4 cups white sugar (or caster sugar)
- 1 large egg, at room temperature (~50g / 2oz in shell)
- 1/2 tsp vanilla extract
- 1 egg white, lightly whisked
Topping
- 1/4 cup almond flakes
Instructions
- Prepare the almond mixture: Finely grind the blanched almonds using a food processor or a mortar and pestle until they are crumbly but not too fine. This will add rich texture and almond flavor to the dough.
- Mix dry ingredients: In a large bowl, sift together the plain flour, baking powder, and a pinch of salt. Stir to combine evenly to ensure the biscuits rise slightly and have a balanced taste.
- Make the dough: In a separate bowl, cream the softened unsalted butter with the white sugar until light and fluffy. Add the large egg and vanilla extract, mixing well to incorporate. Gradually add the dry ingredients to the wet mixture, folding in the ground almonds carefully, until a soft dough forms. Be careful not to overmix to keep the biscuits tender.
- Shape and decorate: Take portions of the dough and shape into small round cookies about 1 inch in diameter. Place them on a baking tray lined with parchment paper. Brush each with the lightly whisked egg white and sprinkle almond flakes over the top to add a beautiful texture and nutty flavor before baking.
- Bake the biscuits: Preheat your oven to 350°F (175°C). Bake the cookies on the middle rack for about 15-18 minutes or until they turn golden at the edges. Remove from oven and let cool on a wire rack before serving.
Notes
- Blanched almonds should be finely ground but not turned into almond flour to preserve texture.
- Use unsalted butter softened at room temperature for best creaming results.
- The egg white helps the almond flakes stick and adds a slight crispness to the cookie top.
- Store the biscuits in an airtight container for up to one week to maintain freshness.
- Leftover egg whites can be utilized for breakfast scrambled eggs or other recipes.
