Laura Mariano
Irene’s Cretan Biscuits (Greek Almond Cookies) Recipe
Enjoy the rich flavors of Crete with Irene’s traditional almond biscuits. These Greek almond cookies are perfect for tea time, festive occasions, or as a delightful homemade gift.
Ingredients
- For the Cookies:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon pure almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups (225g) blanched almonds, toasted and roughly chopped
- For the Syrup:
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) water
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon (optional)
- For Garnish:
- Powdered sugar, for dusting
Instructions
- Prepare the Dough:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the almond extract and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the toasted and chopped almonds until evenly distributed throughout the dough.
- Chill the Dough:
- Divide the dough into two equal portions.
- Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to handle.
- Shape and Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch (0.6 cm) thickness.
- Use a cookie cutter of your choice (traditionally, simple shapes like rounds or crescents are used) to cut out the biscuits.
- Place the cut-out cookies onto the prepared baking sheets, spacing them about 1 inch apart.
- Repeat with the second disk of dough.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Syrup:
- While the cookies are baking, combine the granulated sugar, water, and honey in a medium saucepan.
- Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
- Once boiling, reduce the heat and let it simmer for about 10 minutes until slightly thickened.
- Remove from heat and stir in the lemon juice and cinnamon (if using). Allow the syrup to cool slightly.
- Assemble the Cookies:
- Once the cookies have cooled completely, dip each biscuit into the syrup, ensuring both sides are well-coated. Alternatively, you can drizzle the syrup over the cookies using a spoon or pastry brush.
- Place the syrup-coated cookies on a wire rack to set and absorb the syrup.
- Garnish and Serve:
- Once the syrup has been absorbed and the cookies are set, dust them lightly with powdered sugar for an elegant finish.
- Store the biscuits in an airtight container at room temperature for up to a week. They also freeze well for longer storage.
Tips & Variations
- Toasting Almonds: For an enhanced nutty flavor, toast the almonds in a dry skillet over medium heat until golden brown before chopping and adding to the dough.
- Flavor Variations: Incorporate citrus zest (like orange or lemon) into the dough for a fresh twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and ensure baking powder is gluten-free.
- Vegan Adaptation: Replace butter with a plant-based alternative and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) instead of regular eggs.
Enjoy Irene’s Cretan Biscuits with a cup of coffee or tea, and savor the authentic taste of Greek tradition in every bite!
