Recipe by kellychris
The perfect accompaniment to fruit or cream desserts. These are "sweet and spicy". Very good with Fragrant Apricot Ice Cream (Verikoka Pagota Aromatika). Posted for ZWT6. From "Flavors of Greece" by Rosemary Barron.
Top Review by threeovens
These are very tasty and not too sweet. I like that they are on the low carb side of cookies, at least! I made a test batch the flattened like the other reviewers said. So, I added a little more flour to bind them. I still like them better as a flat cookie. I sprinkled them with Splenda, which is not as pretty as confectioners' sugar, but DH is diabetic. Made for ZWT #6 - ZINGO.
- 2 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1 cup unsalted butter, room temperature
- 1⁄4 cup superfine sugar
- 1⁄3 cup aromatic honey, such as Hymettus or 1⁄3 cup orange, blossom
- 3 eggs
- 3 cups hazelnuts or 3 cups walnuts, finely ground
- 1⁄2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 1⁄2 cups confectioners' sugar
Directions See How It's Made
- Heat oven to 325.
- Brush 2 baking sheets with the MELTED butter and dust with flour.
- Beat the ROOM TEMPERATURE butter and the sugar in a large mixing bowl until pale and creamy, about 5 minutes.
- Beat in the honey,then the eggs, one at a time.
- Stir in the cloves, cinnamon, and half of the hazelnuts.
- If the mixture is not stiff enough to hold its shape, add more or all of the hazelnuts.
- Place heaping tablespoons of the mixture 2 inches apart on the baking sheets.
- Pull dough gently up into a cone shape.
- Bake 20-25 minutes or until firm, but not hard.
- Transfer to racks to cool.
- Liberally dust with confectioners' sugar and pile high on a platter.