This Greek cookie is also known as Almond Crescents.
1/2 cup ground almonds
1 cup unsalted butter, softened
1 egg yolk
2 tablespoons powdered sugar
1 tablespoon brandy
2 cups all-purpose flour
1/2 teaspoon baking powder
2 cups powdered sugar
Preheat oven to 350F. Spread almonds in a shallow pan and toast in oven for 6 to 8 minutes or until lightly browned. Decrease oven temperature to 325F. Let almonds cool completely.
In large bowl of an electric mixer, beat butter until creamy. Add egg yolk and the 2 tablespoons powdered sugar, mixing well. Stir in brandy and almonds. In another bowl, stir together flour and
baking powder. Gradually add to butter mixture, blending thoroughly. Pinch off dough in 1-inch balls and roll each into a 3-inch rope. Place ropes about 2 inches apart on ungreased cookie sheets. Shape into crescents. Put a whole clove in each cookie. Bake for 30 minutes or until lightly golden.
Let cookies cool for 5 minutes. Sift about half the 2 cups powdered sugar over a sheet of waxed paper. Transfer the cookies to the waxed paper and then sift the rest of the powdered sugar on top of them, so that they are well covered with powdered sugar. Let stand until cool. Store airtight. Remove clove from cookie before eating it.
Photo by DCGreekChurch under Creative Commons license.
Country of Origin:
For more great recipes like this one, be sure to visit http://www.christmas-cookies.com