Greek Cretan Biscuits

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C/350°F (160°C fan-forced). Grease 2 large trays lightly and line them with baking paper.
2. Optional: roast the almonds on a small tray for 7 minutes, shaking once halfway. Let them cool, then bash or blitz until they look like coarse sand with some small lumps.
3. Whisk together the flour, baking powder and salt in a medium bowl.
4. Beat the butter and sugar until soft and fluffy, about 1 1/2 minutes on medium-high, scraping down the sides as needed. Beat in the egg and vanilla until combined.
5. Add the flour mixture in 3 batches, beating on low, then medium, until most of the flour is mixed in with a little white still visible. Beat in the crushed almonds on medium until no flour is visible.
6. Roll the dough into 30 balls, each about 2 tablespoons (using a #40 scoop). Flatten slightly to about 2 cm / 0.8 inches thick. Space them 4 cm / 1.6 inches apart on the trays.
7. Brush the tops with egg white and press a pinch of almond flakes onto each one.
8. Bake both trays together for 20 minutes, until the centre cookies are light golden and the edge ones are slightly darker.
9. Cool for 5 minutes on the tray, then move to a rack to cool completely.

Summarized from RecipeTin Eats's video. Watch it for the details.

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