Greek Almond Tea Cakes

Greek Almond Tea Cakes
James Carrier
Yields Makes about 40 cookies
Prep and Cook Time: about 1 1/2 hours. Notes: These cookies, less sweet and slightly richer than classic tea cakes, are baked in S shapes. Store them airtight for up to 3 days.

Ingredients

 1 cup (1/2 lb.) butter, at room temperature
 1 1/3 cups plus 1 1/2 tablespoons powdered sugar
 1 large egg yolk
 2 cups all-purpose flour
 1/3 cup minced almonds
Nutrition Facts

Servings 0

Amount Per Serving
Calories 90Calories from Fat 53
% Daily Value *
Total Fat 5.3g9%
Saturated Fat 3g15%
Cholesterol 18mg6%
Sodium 47mg2%
Total Carbohydrate 9.7g4%
Dietary Fiber 0.3g2%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a bowl, with an electric mixer on medium speed, or in a food processor, beat or whirl butter, 1 1/2 tablespoons powdered sugar, and the egg yolk and flour until smooth and well blended. Stir in almonds.

Step 2
2

Shape dough into 1 1/4-inch balls and, using your fingers, roll each into a 2-inch rope. Set ropes on buttered or cooking parchment-lined 12- by 15-inch baking sheets. With your fingers, pinch ends in opposite directions to make S shapes.

Step 3
3

Bake cookies in a 300° oven until pale golden, 20 to 25 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool on sheets for 5 minutes.

Step 4
4

Place remaining 1 1/3 cups powdered sugar in a shallow bowl. Gently turn warm cookies in sugar, a few at a time, then set on racks to cool. When cool, coat cookies again with powdered sugar.

Step 5
5

Note: Nutritional analysis is per cookie.

Ingredients

 1 cup (1/2 lb.) butter, at room temperature
 1 1/3 cups plus 1 1/2 tablespoons powdered sugar
 1 large egg yolk
 2 cups all-purpose flour
 1/3 cup minced almonds

Directions

Step 1
1

In a bowl, with an electric mixer on medium speed, or in a food processor, beat or whirl butter, 1 1/2 tablespoons powdered sugar, and the egg yolk and flour until smooth and well blended. Stir in almonds.

Step 2
2

Shape dough into 1 1/4-inch balls and, using your fingers, roll each into a 2-inch rope. Set ropes on buttered or cooking parchment-lined 12- by 15-inch baking sheets. With your fingers, pinch ends in opposite directions to make S shapes.

Step 3
3

Bake cookies in a 300° oven until pale golden, 20 to 25 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool on sheets for 5 minutes.

Step 4
4

Place remaining 1 1/3 cups powdered sugar in a shallow bowl. Gently turn warm cookies in sugar, a few at a time, then set on racks to cool. When cool, coat cookies again with powdered sugar.

Step 5
5

Note: Nutritional analysis is per cookie.

Greek Almond Tea Cakes
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