Greek Almond Tea Cakes

James Carrier
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.

Yield:

Makes about 40 cookies

Recipe from

Nutritional Information

Calories 90
Caloriesfromfat 53 %
Protein 1 g
Fat 5.3 g
Satfat 3 g
Carbohydrate 9.7 g
Fiber 0.3 g
Sodium 47 mg
Cholesterol 18 mg

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

Preparation

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.

Note:

November 2003