If you have a soft spot for cookies that carry a story and a flavor as rich as their history, then the Greek Cretan Almond Cookies Recipe is about to become your new favorite. These delightful biscuits are a perfect blend of buttery softness and crunchy almond bits that transport you straight to the sun-drenched island of Crete. Each cookie is a little packet of tradition, with toasted almonds adding a nutty depth and a golden crust that’s irresistibly inviting. Whether it’s a cozy afternoon tea or a festive gathering, these cookies are a charming way to bring a bit of Greek warmth into your home.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, using a handful of essential ingredients that come together to create something truly special. Each element plays a crucial role in shaping the texture, flavor, and color of these lovely cookies.
- Blanched almonds (2/3 cup / 100g): Toasted for richer flavor and crushed for delightful almond bits throughout the biscuit.
- Plain flour (2 1/2 cups): The base that holds everything together, giving the cookies their structure.
- Baking powder (4 tsp): Ensures the cookies rise just enough to stay soft yet lightly fluffy.
- Salt (a pinch): Enhances all the sweet and nutty flavors in the dough.
- Unsalted butter (250g / 2 sticks): Softened to create that melt-in-your-mouth, tender crumb.
- White sugar (3/4 cups): Sweetens delicately without overpowering the almond essence.
- Large egg (1): Brings moisture and helps bind the dough smoothly.
- Vanilla extract (1/2 tsp): Adds a subtle warmth that melds beautifully with the almonds.
- Egg white for decoration (1): Brushed on top to help the almond flakes stick and add shine.
- Almond flakes (1/4 cup): Sprinkled on top for an elegant finish and extra crunch.
How to Make Greek Cretan Almond Cookies Recipe
Step 1: Toast and Crush the Almonds
Start by preheating your oven to 180°C (350°F). Spread the blanched almonds on a tray and toast them for about 7 minutes until fragrant and lightly golden. Once cooled, gently crush or blitz them — the goal is to have a coarse texture with little lumps that add lovely crunch throughout the cookies.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Setting this aside ensures the baking powder evenly distributes when combined with the wet ingredients later.
Step 3: Cream Butter and Sugar
Using a handheld electric beater, beat the softened butter and sugar until light, fluffy, and pale — about 1 1/2 minutes. This airy base is the secret to the cookie’s tender texture. Then, add the egg and vanilla extract, beating just until everything is well combined, no need to overmix here.
Step 4: Combine Wet and Dry Ingredients
Add the flour mixture to the butter mixture in three batches, beating between each addition on low to medium speed until the flour is mostly incorporated. It’s okay if you still see some streaks of flour; the dough will come together perfectly once you add the crushed almonds.
Step 5: Add the Almond Bits
Mix in the crushed almonds on medium speed until the dough is uniform with no visible flour. The little almond pieces create delightful surprises in every bite, making these cookies uniquely textured.
Step 6: Shape and Decorate
Form 30 dough balls, each about 2 tablespoons in size, then slightly flatten them to about 2 cm thick. Space them 4 cm apart on greased or parchment-lined trays. Brush the tops lightly with egg white, then sprinkle with almond flakes to add a beautiful, nutty crust that bakes to perfection.
Step 7: Bake to Golden Perfection
Bake both trays in the oven together for 20 minutes until the cookies in the center are light golden and the ones near the edges develop a slightly deeper hue. Let them cool for 5 minutes on the tray before transferring to a wire rack to cool completely. Then, get ready to enjoy the magic!
How to Serve Greek Cretan Almond Cookies Recipe
Garnishes
For an extra touch, lightly dust the cookies with powdered sugar once cooled. This adds a snowy white finish that contrasts beautifully with the golden surface and almond flakes. You can also drizzle a bit of honey or melted chocolate for a decadent twist that’s sure to impress guests.
Side Dishes
These almond cookies pair wonderfully with strong, aromatic teas like mountain sage or classic Greek coffee. For a more indulgent experience, serve alongside a small bowl of Greek yogurt topped with honey — the creamy tang complements the sweet crunch perfectly.
Creative Ways to Present
Serve these cookies on a rustic wooden board with sprigs of fresh rosemary or thyme to channel that Mediterranean vibe. Alternatively, stack them high on a cake stand alongside fresh figs, dates, or citrus slices for a stunning spread that invites conversation and tasting.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Greek Cretan Almond Cookies in an airtight container at room temperature. They will stay fresh and wonderfully chewy for up to five days. Avoid refrigerating as it can dry them out and diminish their delicate texture.
Freezing
If you want to savor these cookies later, they freeze beautifully. Place them in a single layer on a baking tray, freeze until solid, then transfer to a freezer-safe container or bag for up to three months. Thaw at room temperature before serving to enjoy their fresh-baked taste.
Reheating
To bring back that just-baked warmth, pop a few cookies in a preheated oven at 160°C (320°F) for 3-5 minutes. This will refresh their aroma and slightly soften the texture, giving the delicious sensation of eating them straight from the oven once more.
FAQs
Can I use whole almonds instead of blanched?
Absolutely! Whole almonds with skins work just fine but will add specks of brown to your cookies. Toasting them enhances their flavor regardless of type, so it’s a nice step to keep.
What if I don’t have a handheld mixer?
Hand mixing is possible but you’ll need to put in a little elbow grease to cream the butter and sugar until light and fluffy. A stand mixer with a paddle attachment is a great alternative if you have one.
Can I substitute almond meal instead of crushed almonds?
You can, but almond meal is finer and absorbs more moisture, so use slightly less (about 75g). The texture will be smoother but still tasty – just missing those delightful almond bits.
Should I refrigerate the dough before baking?
This particular recipe doesn’t require chilling. The dough is easy to shape and bake immediately, which makes it super convenient.
How do I prevent cookies from spreading too much?
Using softened (not melted) butter and chilling your shaped dough briefly can help reduce spreading, but given these cookies’ texture, a slight spread helps achieve their signature look and tenderness.
Final Thoughts
There is something wonderfully comforting and joyful about making the Greek Cretan Almond Cookies Recipe. It’s a delicious way to bring a little piece of Greek island charm into your kitchen. Irresistibly buttery, with just the right balance of sweet and nutty, these cookies are sure to become a beloved treat whether you’re baking for family, friends, or simply yourself. Give this recipe a try and enjoy the warm smiles and happy moments it inevitably brings!
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Greek Cretan Almond Cookies Recipe
- Total Time: 42 minutes
- Yield: 30 cookies
Description
These Greek Cretan Almond Biscuits are classic almond cookies with a delightful crunch and buttery flavor. Featuring toasted blanched almonds blended into a soft, tender dough, these cookies are lightly sweetened and enhanced with vanilla for a subtle aromatic touch. They are topped with almond flakes for additional texture and baked until golden for a perfect balance of chewiness and crisp edges. Ideal for tea time or festive occasions, these biscuits offer a traditional taste of Crete in every bite.
Ingredients
Dry Ingredients
- 2/3 cup (100g) blanched almonds
- 2 1/2 cups plain flour (all-purpose flour)
- 4 tsp baking powder
- One pinch cooking salt / kosher salt
Wet Ingredients
- 250g / 2 sticks unsalted butter, softened
- 3/4 cups white sugar (or caster sugar)
- 1 large egg, at room temperature (~50g / 2oz in shell)
- 1/2 tsp vanilla extract
Almond Decoration
- 1 egg white, lightly whisked
- 1/4 cup almond flakes
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 180°C/350°F (160°C fan-forced). Lightly grease two large baking trays or spray with oil and line them with parchment paper to prevent sticking.
- Toast Almonds: Spread the blanched almonds evenly on a small tray and roast them in the preheated oven for about 7 minutes, shaking the tray once halfway through to ensure even roasting. This step enhances the nutty flavor.
- Cool and Crush Almonds: Allow the roasted almonds to cool on the tray. Once cooled, bash or blitz them using a food processor or place them in a ziplock bag and crush with a rolling pin, aiming for a coarse sand texture with some small lumps for texture.
- Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, baking powder, and salt until evenly mixed. Set aside this dry mixture for later.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and sugar using a handheld mixer (or stand mixer with paddle attachment) until soft and fluffy, about 1 1/2 minutes on medium-high speed. Scrap down the sides as needed to ensure even mixing.
- Add Egg and Vanilla: Add in the large egg and vanilla extract to the creamed butter and sugar, continuing to beat until the mixture is fully combined. Do not worry if the mixture looks slightly split at this stage; it will come together when the flour is incorporated.
- Incorporate Dry Ingredients: Add the flour mixture into the wet ingredients in three portions, beating briefly on low speed each time (about 7 seconds) and then increasing to medium until the flour is mostly mixed in. Some visible spots of flour are acceptable.
- Mix in Crushed Almonds: Add the crushed almonds to the dough and beat on medium speed until no visible flour remains and the almonds are evenly distributed throughout the dough.
- Form Cookies: Using a #40 cookie scoop or tablespoon measure, portion out 30 balls of dough, about 2 tablespoons each. Roll and slightly flatten each ball to about 2 cm (0.8 inch) thickness. Place them on the prepared trays spaced about 4 cm (1.6 inches) apart to allow for spreading during baking.
- Decorate: Brush the tops of each cookie lightly with the whisked egg white, then sprinkle a pinch of almond flakes on top. The egg white acts as glue to hold the almond flakes in place.
- Bake: Bake both trays simultaneously in the preheated oven for about 20 minutes, or until the cookies in the center are light golden and those on the edges are slightly more golden.
- Cool: Remove the trays from the oven and let the cookies cool for 5 minutes on the trays. Then transfer them to a wire cooling rack to cool completely before storing or serving.
Notes
- Blanched almonds are skinless almonds and provide a clean texture and color; regular almonds with skins can also be used but will add brown specks.
- Roasting almonds enhances their flavor but is optional.
- If using almond meal instead of crushed almonds, reduce the quantity to around 75g (about 1/2 cup) as it is finer and more absorbent.
- Using a handheld beater is sometimes easier as you can move it around; if using a stand mixer, the paddle attachment works best and scrape sides to mix evenly.
- The dough may look a little split after adding the egg but will come together once flour is added.
- For faster shaping, dollop all dough onto trays then roll and flatten each mound on the tray.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days. Do not refrigerate as they may harden.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
