Description
These Greek Almond Crescent Cookies are tender, buttery treats infused with the delicate flavors of orange zest, ouzo, and orange blossom water. Toasted almonds provide a delightful texture contrast, while the light coating of powdered sugar adds a sweet finish. Perfect for special occasions or simply enjoying with a cup of tea, these traditional crescents showcase authentic Mediterranean flavors and a melt-in-your-mouth crumb.
Ingredients
Almonds
- 1/3 cup whole almonds (raw or blanched) (55g)
Wet Ingredients
- 1/2 cup unsalted butter, at room temperature (113g)
- 1/2 cup plus 1 tablespoon extra virgin olive oil (140 ml)
- 1 egg
- 2 tablespoons ouzo liquor (or water)
- 2 tablespoons orange blossom water
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 teaspoon baking powder
- 2 teaspoons orange zest (from 1 orange)
- 1/3 cup packed powdered sugar (45g)
- 4 cups all-purpose flour (500g)
For Dusting and Flavoring
- Orange blossom water (for brushing)
- Confectioner’s sugar (for rolling and dusting)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper, and place the almonds on a third unlined, small baking sheet.
- Toast Almonds: Roast almonds for 8 to 10 minutes until nutty and toasted. Remove from oven and let cool completely. Increase oven temperature to 375°F (190°C) for baking cookies.
- Whip Butter and Oil: In a stand mixer fitted with a whisk attachment, combine the butter and extra virgin olive oil. Whisk on medium speed until combined, then increase to high speed and continue whisking for about 10 minutes, until the mixture becomes thick, white, and fluffy like buttercream. This aerates the dough and ensures a light texture.
- Chop Almonds: Once cooled, pulse the toasted almonds in a food processor until crumbly with small chunks remaining, or chop by hand. Set aside.
- Mix Wet Ingredients: With the mixer running, add the egg to the whipped butter and oil. Then add the vanilla extract, baking powder, orange zest, ouzo, orange blossom water, and powdered sugar. Mix for one minute until fully combined.
- Add Almonds and Flour: Replace the whisk attachment with a paddle. Add the crushed almonds and mix to combine. Gradually add flour on low speed, mixing until the dough is cohesive but not sticky. Add a little more flour if necessary. The dough should be firm enough to roll into a ball without sticking.
- Roll the Dough: Transfer the dough to a clean surface and shape into a ball. Place the dough between two pieces of parchment paper and roll it out to about 3/4 inch (2 cm) thickness using a rolling pin.
- Cut the Cookies: Remove the top parchment and cut the dough into crescent shapes using a cookie cutter. Use an offset spatula to transfer each cookie gently onto the prepared baking sheets, spacing them about an inch apart. Gather scraps and re-roll to cut more crescents.
- Bake: Bake cookies for 20 to 25 minutes, or until the bottoms are golden brown and the tops are lightly golden but still pale.
- Finish Cookies: As soon as the cookies come out of the oven, brush or lightly sprinkle them with orange blossom water for fragrance. Let them cool slightly (5–8 minutes), then gently roll each cookie in powdered sugar to coat all sides. Place on a cooling rack until completely cooled, then dust again with powdered sugar. Store in an airtight container.
Notes
- Using extra virgin olive oil adds a unique Mediterranean flavor different from typical cookie recipes.
- Whipping the butter and oil thoroughly is key for light, airy cookies.
- Do not over-process the almonds; some texture is desirable.
- Ouzo can be substituted with water if unavailable.
- Handle cookies gently after baking as they are crumbly.
- Orange blossom water enhances the fragrant floral notes, but it can be omitted if necessary.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
