Greek Almond Butter Cookies Dusted with Icing Sugar

What you need

• 250 g (2 sticks plus 1 tbsp) unsalted butter, softened
• 60 g (1/2 cup) icing sugar, plus 200 g (1 1/2 cups) for dusting
• 1 egg yolk
• 2 tbsp brandy
• 1 tsp vanilla extract
• 100 g (1 cup) blanched almonds, toasted and finely chopped
• 375 g (3 cups) all-purpose flour
• 1/2 tsp baking powder
• 2 tbsp rose water, for sprinkling, optional

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Spread the almonds on a tray and toast until fragrant, 8 min. Cool, then chop finely.

2. 2

   Beat the butter with the 60 g icing sugar on high speed until very pale and fluffy, about 10 min.

3. 3

   Beat in the yolk, brandy and vanilla.

4. 4

   Mix the flour with the baking powder. Fold it into the butter with the almonds until a soft dough forms. Do not overwork it.

5. 5

   Line two baking trays with baking paper. Shape the dough into crescents or balls about 30 g each and set them 3 cm (1 in) apart.

6. 6

   Bake until the cookies are firm and just golden on the bottom, 15-18 min. Their tops stay pale.

7. 7

   Sprinkle the hot cookies lightly with rose water, then dust generously with icing sugar. Let them cool for 20 min.

8. 8

   Roll or dust the cooled cookies again in icing sugar until thickly covered. Store in a tin with the extra sugar between layers.

Imported from pastrywishes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.