A coconut yogurt farina cake soaked in simple syrup and decorated with nuts
If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
These crescent almond cookies are quick and super easy to make. Filled with sweet nutty flavor. Crumbly and crunchy on the outside. No school today for the kids, so we spent the morning at the beach with lots of our friends. With the last effects of Hurricane Marie, even today, the waves were amazingly big and a bit scary. Probably not 15 feet high as the other day, but definitely not safe enough for the kids (or me) to boogie board. Anyways, with this perfect warm and sunny weather, a nice ocean breeze and great company, we all had a blast. I'm now a bit exhausted, ready to relax and cook something delicious. Yes! Baking is a great form of relaxation for me! I had some leftover almond flour from a couple of weeks ago, when I made some delicious, chewy and sticky almond cookies. I really love those cookies, and I was almost tempted to bake the same today. My kids have also been begging for more! But I decided to change recipes and try something new. These cookies are quick and super easy, filled with sweet almond flavor, crumbly and crunchy on the outside. Perfect for a nutritious breakfast with cappuccino or milk. Great for your kids' snack - they will love you even more! And a delicious idea for your afternoon tea. Enjoy! Ingredients: to make about 18 cookies Printable Recipe 2 oz (half stick - 55 gr) of unsalted butter, at room temperature 1/3 cup (60 gr) of sugar 1 egg 1/4 of teaspoon of almond extract 1 pinch of salt 1.5 cups (150 gr) of almond meal/flour 1 cup (120 gr) all-purpose flour 3/4 cup (75 gr) sliced almonds to decorate powder sugar to decorate (optional) Preparation time: 40 minutes Directions: Step 1: In a large bowl, cream the butter with the sugar, salt, almond extract and the egg, until smooth. Step 2: Add the almond meal and all-purpose flour and mix well. Step 3: Preheat the oven to 350 degrees. Roll pieces of dough into the sliced almonds, and shape in crescent shapes, as shown in my picture. Step 4: Place the cookies on a silicone baking mat or parchment paper over baking sheet. Bake the cookies for about 20-25 minutes until slightly golden on top. Let the cookies cool down and decorate with powder sugar if you like. Enjoy! And have a great weekend :-)
Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.
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Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.
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They're addictively good!
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