Actor Boy's girlfriend is Greek so I wanted to make her feel at home by for the first time ever, making these cookies. And who did I turn to in my time of need - my fellow Toronto Greek blogger - Peter of Kalofagas . Not only did he point me in the right direction - he also gave me other options that could work - hmmmm, maybe I'm not so done as I thought.
Here's Peter's recipe:
(recipe is for 2 baking trays/80 cookies) Note: Absolutely dead on 80 cookies
1 lb. clarified butter
1 cup icing sugar
2 egg yolks
3/4 cup vegetable oil
2 cups of roasted almonds, coarsely chopped
1 shot of brandy (I used cognac)
2 tsp. vanilla extract
1 heaping Tbsp. of baking powder
5 cups all purpose flour
Extra icing sugar (for powdering)
1. Using a mixer and a large bowl, cream butter and sugar. Add the egg yolks and continue to mix.
2. Slowly pour in the vegetable oil while still mixing
3. Add your brandy to a large glass and then add baking powder; stir until dissolved. Add this mixture and the vanilla and continue mixing until blended.
4. Start kneading the mixture with your hands (try not to say yuck too often)while slowly adding the flour until the flour has been absorbed. Add the almonds kneading them into the dough mixture.
5. Break off pieces the size of a walnut and form them into your shape of choice (I made crescents) Place each formed cookie on a baking tray lined with parchment paper. Reapeat process until all the dough has been used.
6. Bake in preheated 350 F oven for 30 minutes*. When slightly cooled immerse cookie in 2 cups of icing sugar and coat completely.
This is the type of cookie you don't want to be indulging on regularly - it's very rich but man - oh so delicious.
*My oven may be fast but I found my cookies were done between 18 and 20 minutes.
They're a delicate cookie - throwing them around will cause them to break rendering them suitable only for the baker :)