Orange Blossom Greek Almond Cookies
Active Time: 25 minutes
Total Time: 45 minutes
Makes 20 to 30 cookies
- Bonmat
- Perforated Baking Sheet
- Mini Whisk
- Blender Spatula
- Eco-chop
boncook.com
Ingredients
- 2/3 cup slivered almonds
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
- 1 pinch kosher salt
- 2 sticks of butter, softened at room temperature
- 3/4 cup caster or granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract or almond extract (either of these can be used; the almond extract gives the cookie a strong almond flavor)
- 1 tsp orange blossom water
- 1 egg white, lightly whisked (for brushing)
- 1/4 cup slivered almonds (for topping)
bon Tips:
- Ensure butter is fully softened for easy mixing
- Use a room-temperature egg for better blending of ingredients
- Do not overmix the dough to keep cookies soft and fluffy
- Store in an airtight container for up to 1 week.
Enjoy cooking and Baking from our bon COOK kitchen to yours!
Instructions
- Preheat oven to 350°F (175°C). Line a baking Perforated Baking Sheet with BONMAT paper or a
- Whisk together flour, baking powder, and salt. Set aside
- Cream butter and sugar until light and fluffy (about 1.5 minutes on medium-high speed).
- Beat in the egg, vanilla or almond extract, and orange blossom water until blended.
- Gradually add the flour mixture in thirds, mixing on low to medium speed until just mixed.
- Fold in 2/3 cup slivered almonds until evenly distributed.
- Scoop dough with a cookie dough scooper, up to two tablespoons.
- Place scooped cookie dough in place on the BONMAT and then roll into balls (about two tablespoons each) and gently flaten just a touch.
- Brush tops with egg white and press a few slivered almonds on top of each cookie.
- Bake for 18 to 20 minutes or until bottoms are lightly golden. Let cool completely before serving.
