Greek Almond Tea Cakes

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Greek Almond Tea Cakes

 

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

 

 

 

 

 

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.

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.

 

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.

 

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.

 

Note: Nutritional analysis is per cookie.

 

Yield: Makes about 40 cookies

Prep and Cook Time: about 1 1/2 hours.

 

CALORIES 90 (53% from fat); FAT 5.3g (sat 3g); PROTEIN

1g; CHOLESTEROL 18mg; SODIUM 47mg; FIBER 0.3g;

CARBOHYDRATE 9.7g

 

Source: Sunset, NOVEMBER 2003

Formatted by Chupa Babi: 12.28.07

 

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.

 

 

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