Recipe of Anastasios Papalazarou
from a recipe leaflet of the Greek Supermarket "AB Vassilopoulos"
Ingredients (for at least 20 pieces):
250gr. of good quality butter, at room temperature
400gr. of all-purpose flour
120gr. blanched almonds, half of them finely ground and the rest roughly chopped
2 eggs
2 tbsp of cocoa powder, unsweetened
250gr. of walnuts, half of them finely chopped and the rest roughly chopped
250gr. of granulated sugar
Method:
Preheat the oven to 180°C. Line with baking paper an oven tray.
Sift the flour along with the cocoa powder in a bowl and then add the finely chopped walnuts and stir with a spoon.
In the bowl of a standing mixer beat the eggs with the sugar until they become fluffy and pale in colour. Add in the bowl the flour/cocoa/walnut mixture, the ground almonds and gently stir with a spoon.
Add the softened butter and then knead the ingredients with your hands until you have a homogeneous dough. If you think it is needed add in the mixture 1-2 tbsp of water.
Gather the dough into a ball, wrap it with cling film and leave in the fridge for about 30 minutes to rest.
Using a rolling pin roll the dough into a large sheet of 5mm thick. With a sharp knife (or a pizza cutter) cut the pastry into 4,5 X 4,5cm square pieces. With the help of a spatula transfer the biscuits on the lined oven tray.
Scatter the chopped walnuts on top and gently press so to stick on the dough. Put in the oven and bake for about 8-10 minutes.
Take out of the oven, leave on a rack to cool completely and store in metal boxes.
250gr. of good quality butter, at room temperature
400gr. of all-purpose flour
120gr. blanched almonds, half of them finely ground and the rest roughly chopped
2 eggs
2 tbsp of cocoa powder, unsweetened
250gr. of walnuts, half of them finely chopped and the rest roughly chopped
250gr. of granulated sugar
Method:
Preheat the oven to 180°C. Line with baking paper an oven tray.
Sift the flour along with the cocoa powder in a bowl and then add the finely chopped walnuts and stir with a spoon.
In the bowl of a standing mixer beat the eggs with the sugar until they become fluffy and pale in colour. Add in the bowl the flour/cocoa/walnut mixture, the ground almonds and gently stir with a spoon.
Add the softened butter and then knead the ingredients with your hands until you have a homogeneous dough. If you think it is needed add in the mixture 1-2 tbsp of water.
Gather the dough into a ball, wrap it with cling film and leave in the fridge for about 30 minutes to rest.
Using a rolling pin roll the dough into a large sheet of 5mm thick. With a sharp knife (or a pizza cutter) cut the pastry into 4,5 X 4,5cm square pieces. With the help of a spatula transfer the biscuits on the lined oven tray.
Scatter the chopped walnuts on top and gently press so to stick on the dough. Put in the oven and bake for about 8-10 minutes.
Take out of the oven, leave on a rack to cool completely and store in metal boxes.
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