Almond Crescent Cookie (Greek Ash Cookie)

• porce: Makes about 36 bite-size

Ingredience

FOR THE COOKIE

110g cold unsalted butter, diced

60g confectioners' sugar

1 tsp ground mahleb a pinch of flaky sea salt

85g all-purpose flour

1 tbsp cornstarch

110g ground almonds

TO COAT

about 200g confectioners' sugar

Pokyny

Put the cookie dough ingredients in a mixer with a paddle attachment (or rub the butter into the dry ingredients, if making by hand).

Mix on a low speed to a breadcrumb consistency, then increase the speed to bring the dough together, continuing until large clumps form (this may take a little time).

Remove from the bowl to your workbench and bring the dough together into a ball.

Divide into 36 pieces of roughly 10g or 18 pieces of roughly 20g, depending on what size cookies you want.

Roll each piece into a ball between your palms, then roll a little more at the ends to create a zeppelin shape (the ends should be thinner than the middle).

Bend slightly to resemble a crescent moon and lay on a flat baking tray lined with baking parchment (you may need two trays, depending on the number of cookies). Allow about 1 inch between each one, as they will spread a little while baking.

Preheat the oven to 375°F/350°F convection.

Bake one tray of cookies in the center of the oven for 8 minutes

Then turn the tray for an even bake and leave for another 5 minutes for the small cookies, or 8-9 minutes for the large ones. They should still be pale but going golden around the edges.

Remove the tray from the oven and set a timer for 5 minutes.

Place the confectioners' sugar in a wide, shallow bowl.

When the timer rings, carefully lift a couple of cookies at a time into the sugar and toss to coat all over.

Return the coated cookies to the tray to cool entirely.

Now repeat the process with the second trayful of cookies (if they didn't all fit on the first).

Once the cookies are cold, they can be stored in an airtight container for 3-4 days, but are best eaten fresh and buttery on the day of baking.

Poznámky

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer