Description
A delicious buttery cookie that blends the nutty butter and the sweet sugar in a velvety texture, making it ideal for Christmas.
Ingredients
Scale
- 300 g butter
- 100 g almonds
- 75 g powder sugar
- 600 g all-purpose flour
- 1 tsp baking powder
- 1 tsp rose water
- 1/2 -1 tsp vanilla extract
- 1 pinch of salt
Instructions
- Roast the almonds in a 300 F oven for 10 mins.
- Chop them in small pieces.
- Whip the butter and the sugar until very creamy (20 mins).
- Add the brandy, vanilla and rose water and whip.
- Add the salt, the baking powder, and whip.
- Add the cooled almonds.
- Mix well and make the dough in 30 gr balls
- Put them in a baking dish and press them to flatten them out to about 1/2 inch thick.
- Bake at 300 F for 20 mins or until just brown around the edges.
- Cool and coat them with the rest of the powder sugar.
Notes
The serving is two cookies
- Prep Time: 60 min
- Cook Time: 20 min
- Category: Desert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 2 Cookies
- Calories: 326
- Sugar: 5 g
- Sodium: 121 mg
- Fat: 18.7 g
- Saturated Fat: 9.9 g
- Unsaturated Fat: 8.8 g
- Trans Fat: 0 g
- Carbohydrates: 34.8 g
- Fiber: 1.8 g
- Protein: 5.4 g
- Cholesterol: 40 mg