For the Cookies • 1 cup (225 g) unsalted butter, softened • ½ cup (60 g) powdered sugar • 1 large egg yolk • 1 tbsp brandy or ouzo (optional, traditional) • 1 tsp vanilla extract • ¼ tsp almond extract (optional, but enhances flavor) • 1 cup (140 g) roasted almonds, coarsely chopped • 2 ½ cups (310 g) all-purpose flour • ½ tsp baking powder • ¼ tsp salt
For Coating • 2–3 cups powdered sugar • Optional: a few drops of rosewater or orange blossom water
Method 1. Roast almonds at 325°F (160°C) for 8–10 minutes, let cool, and chop coarsely. 2. Cream softened butter and powdered sugar for 5–7 minutes until pale and fluffy. 3. Add egg yolk, brandy/ouzo, vanilla, and almond extract; mix until smooth. 4. Whisk flour, baking powder, and salt in a separate bowl. 5. Add dry ingredients gradually into the butter mixture. 6. Fold in the chopped roasted almonds. 7. Preheat oven to 350°F (175°C) and line a baking tray with parchment. 8. Shape dough into rounds, ovals, or crescents. 9. Bake for 18–22 minutes until bottoms are lightly golden (tops should stay pale). 10. Cool for 5 minutes, brush with rosewater/orange blossom water if using. 11. Place cookies onto a tray of powdered sugar and coat generously on all sides. 12. Let rest 1–2 hours before serving; store airtight for up to 2 weeks. #cookies
