Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cream butter until light and fluffy, it starts looking whitish. Mix in the 1/4 C powdered sugar and egg yolks, creaming well. Add brandy, mix in almonds. | 2. Sift flour, measure and sift again with baking powder. Gradually add dry ingredients, mixing until smooth. | 3. Use a teaspoon to pinch off pieces of dough the size of a walnut and shape into crescents or flatten into rounds. I roll them in my hand. Place on a ungreased baking pan. Place one whole clove in the center of each round. Bake at 325 for 30 minutes or until very lightly browned. Remove from oven and let cool on a rack for 5 minutes. | 4. Sift a 1/8 inch thick layer of powdered sugar over waxed paper and transfer cookies to it. Sift more sugar over the top to cover. Let stand until cool, then store in a tin. They are much much better if you can stand to wait a few days before eating them, but I never can. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	lb	sweet	2585.5259	118.7981	80.7863	217.7285
sugar	1/4	cup	powdered	116.7	29.930999999999997	0.0	0.0
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
brandy	2	tablespoons		-	-	-	-
almond at brown	1	cup	toasted ground ground	-	-	-	-
purpose flour	4 1/4	cups		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
sugar	1	lb	powdered	116.7	29.930999999999997	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.