Uploaded October 2024 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/cretan-biscuits-greek-almond-cookies
Beautiful buttery, shortbread-like almond cookies. Traditional Greek cookie recipe given to me by Irene, the very Greek mother of my very Greek hairdresser! (Deange Hair in Tennyson Point, Sydney! INSTAGRAM @deange_hair) - Nagi x
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Irene’s Famous Greek Cretan Biscuits
2/3 cup (100g) blanched almonds (ie skinless ones)
2 1/2 cups plain flour (all-purpose flour)
4 tsp baking powder
One pinch cooking salt / kosher salt
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
ALMOND DECORATION:
1 egg white, lightly whisked (use leftover for breakfast scrambled eggs!)
1/4 cup almond flakes
1. Toast almonds 7 min at 180°C/350°F (160°C fan), cool, blitz or bash into crumbs (some little bits is nice to bite into, don’t aim for fine flour texture).
2. Whisk flour, baking powder and salt in a bowl. In a separate bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in bashed almonds. Beat in flour in 3 lots.
3. Roll 30 x 2 tbsp into balls (#40 scoop), slightly flatten, brush with egg white, top with flakes. Bake 20 min, cool 5 min on tray then fully cool on rack. EAT!
Recipe ⬇️ or PRINT: recipetineats.com/cretan-biscuits-greek-almond-cookies
Beautiful buttery, shortbread-like almond cookies. Traditional Greek cookie recipe given to me by Irene, the very Greek mother of my very Greek hairdresser! (Deange Hair in Tennyson Point, Sydney! INSTAGRAM @deange_hair) - Nagi x
–––––-
Irene’s Famous Greek Cretan Biscuits
2/3 cup (100g) blanched almonds (ie skinless ones)
2 1/2 cups plain flour (all-purpose flour)
4 tsp baking powder
One pinch cooking salt / kosher salt
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
ALMOND DECORATION:
1 egg white, lightly whisked (use leftover for breakfast scrambled eggs!)
1/4 cup almond flakes
1. Toast almonds 7 min at 180°C/350°F (160°C fan), cool, blitz or bash into crumbs (some little bits is nice to bite into, don’t aim for fine flour texture).
2. Whisk flour, baking powder and salt in a bowl. In a separate bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in bashed almonds. Beat in flour in 3 lots.
3. Roll 30 x 2 tbsp into balls (#40 scoop), slightly flatten, brush with egg white, top with flakes. Bake 20 min, cool 5 min on tray then fully cool on rack. EAT!
