Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 2 1/2 dozen cookies (3-inch)
- 7 oz (200 gr) almonds + 60 almonds for decorating
- 18 oz (500 gr) white flour
- 8 oz (250 gr) granulated sugar
- 1 tsp baking powder
- 8 oz (125 ml) anis liqueur
- 8 oz (125 ml) orange juice
- 3 oz (100 ml) olive oil
- 3 oz (100 ml) honey to drizzle on top
Substitution Note: Anise-flavored liqueur can be purchased at most liquor stores and some gourmet supermarkets. If you cannot find it in your area, substitute 2 shot glasses of vodka and 1 1/2 tsp of anise extract.
Preheat the oven to 400F (180C).
Warm the olive oil in a microwave or small saucepan on very low heat for 1-2 minutes.
If using unpeeled almonds: Blanche, then peel the almonds. How to Make Blanched Almonds from About's Greek Food Site.
Separate 60 almonds to use as decoration and set aside. Put the rest in the food processor and whirl until most are finely chopped.
Place ground almonds and flour into a medium size mixing bowl and mix. Add the sugar, baking powder, anise and orange juice, and mix well. Pour in the warm olive oil and mix until the oil has been absorbed into the dough.
Spoon the cookies onto an ungreased baking sheet and flatten slightly. Press 2 peeled almonds into the top of each cookie.
Bake for approximately 30 minutes, or until the cookies have turned a deep golden color. Allow to cool. Drizzle honey on top, then serve.
Alternative Flavoring: Use 2 shot glasses vodka and 1 1/2 teaspoon almond extract instead of the anise to give cookies a rich almond flavor.