Prep. Time 10‘ Baking Time 30‘ Yields 25
Ingredients
- 240 grams butter (at room temperature)
- 150 grams fine granulated sugar
- 1 large egg yolk
- 300-330 g soft flour (or all-purpose flour)
- 2 drops of mastic (crushed into powder)
- 2 drops bitter almond essence (or 1/2 teaspoon liquid vanilla)
- 1 egg white
- 100 g blanched almonds
Instructions
- Make sure to have all the ingredients at room temperature. Reserve two spoonfuls of the total blanched almonds for garneshing.
- Add the butter in a bowl and beat it for 2 minutes with a hand mixer until it becomes fluffy.
- Add the sugar and continue beating for a few minutes until the sugar and butter become creamy and incorporated.
- Add the egg yolk, mastic, and any flavorings to the batter.
- Beat until the yolk is incorporated.
- Crush the almonds with your fingers.
- Gradually add the almonds and flour, stirring with a spatula to homogenize the dough.
- The dough should be soft and malleable without being sticky.
- If the dough sticks to your hands, add a little flour.
- Take small pieces of dough (about the size of a walnut) and shape them into round and flat cookies.
- After shaping them all, dip them in the egg white and immediately into the blanched almonds to cover them. (This step is optional)
- Arrange the almond cookies on baking sheets lined with parchment paper, making sure there is enough space between them.
- Bake them in a well-preheated convection oven at 160°C for about 30 minutes until they are evenly browned.
- Let them cool and store them in an airtight container to keep them fluffy and crispy.
Enjoy!
Source: Argiro Barbarigou
