Supreme Flour

SASKO Greek Almond Biscuits


Greek Almond Biscuits





Ingredients: (makes approx. 35)


250g Butter (at room temperature)
60g Icing sugar
½ tsp Vanilla essence
300g Sasko Cake Flour
75g Blanched almonds (chopped)


Extra icing sugar for dusting




Cream the butter and icing sugar with an electric beater until almost white in colour and doubled in volume.
Add the vanilla and beat to combine.
Sift the flour and add to the butter mixture along with the chopped almonds.
Fold through until the mixture comes together to form a ball of dough.
Wrap in cling wrap and chill in the fridge for 10 minutes.
Preheat the oven to 160*C and grease and line 2 baking trays.
Shape the dough into approximately 35 crescent moon shaped biscuits and bake in the oven for 20 minutes or until golden around the edges and cooked through.
Allow to cool slightly before sprinkling with icing sugar.
Store in an airtight container.


Tip 1: It is important for the biscuits to still be slightly warm when you sprinkle them with icing sugar as it allows for better absorption.
Tip 2: You can store the cooled biscuits in an airtight container for up to 2 weeks, but sprinkle a little more icing sugar underneath and on top of the biscuits in the container.
Tip 3: You can use 1 tsp of brandy instead of the vanilla essence for a more traditional flavour take on these delicious treats.


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