What lovely buttery little cookies! They have a very tender texture, almost melt-in-your-mouth. They are not sweet, but they are flavorful. I used Mexican vanilla, but next time might try almond extract for even more almond flavor. I found the dough to be perfect for shaping, and not crumbly, and this is likely because my almonds were still a tiny bit warm from toasting. 30 minutes cooking time was exactly right. These would be wonderful with coffee or tea. But I can attest that they are difficult to step away from all by themselves! I will make these again! Thanks Bayhill! ZWT9
Just love these little buttery, almond cookies!!! I have found that I really love almonds in so many things and this was a new twist to use them ground up in cookies! I used my Kitchenaid Mixer to make it into a dough and didn't have any problems with it being crumbly. I made 1/2 of the recipe and opted to use the vanilla but next time would try the Brandy for a different flavor, bet it is good!! Thanks for sharing the recipe and congrats on another win in the football pool this year!!!
I've eaten these amazing cookies before but never made them until now, yummy! I actually didn't have the problem of crumbly dough, mine was a little too sticky and could've used a tad more flour. Sooo addictive though and very pretty delicate cookies.Thanks for sharing this, my Greek boyfriend loved them! Made for ZWT6 Queens of Quisine!
We really enjoyed these delightful little Greek cookies for dessert alongside Greek Yoghurt and Fruit Salad #166623 during the first leg of Zaar World Tour II. A couple teaspoonfuls cold water added to the dough made it less crumbly and more workable. Thanks for sharing this recipe!
Okay, I was a little nervous about this but the final results were worth the effort. The dough was quite crumbly and needed a good bit of hand pressing to form the little cresents. Resisted the urge to add any more liquid. Once I popped them into the oven it was smooth sailing -- the cookies cooked perfectly in 30 minutes and were a very buttery lttle shortbread - not at all sweet. The sugar adhered easily from all the butter and gave the final cookie the missing sweetness. I wanted a bit more of the almond flavor to come through and would probably double it in the future. Messy but delicious. Thanks Bayhill.