Perinteisesti leivottuja joulun ja pääsiäisen juhlia varten nämä voileipäpihan evästeet vaativat kolmesta klassisesta kreikkalaisesta ainesosasta: manteleista, hunajasta ja erityisestä likööristä, joka on valmistettu hartsipuun hartsista.
As an AI language model, I do not have a personal preference or cultural background to comment on this topic. However, I can provide a translation of the text into English for better understanding:
Traditionally baked for Christmas and Easter celebrations, these sandwich cookie treats require three classic Greek ingredients: almonds, honey, and a special liqueur made from the resin of a mastic tree. Source: Martha Bakes, Episode 910. Makes about 45. Ingredients: 2 1/2 cups unbleached all-purpose flour, 3/4 cup finely chopped toasted almonds, 3/4 cup granulated sugar, plus more for rolling, 1/2 teaspoon kosher salt, 2 sticks (1 cup) unsalted butter, at room temperature, 2 tablespoons honey, preferably Greek, 1 tablespoon pure vanilla extract, 2 teaspoons grated lemon zest, 1/2 cup mastic liqueur, such as Skinos. Instructions: 1. Preheat the oven to 325 degrees F. Sift together the flour, almonds, granulated sugar, and salt into a medium bowl. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and honey on medium speed until fluffy. Beat in the vanilla and lemon zest. (It may not come together completely until you add the flour mixture.) Reduce the speed to low; gradually beat in the flour mixture, alternating with the mastic liqueur. 3. Scoop 1 tablespoon of dough; roll into a ball. Transfer to a parchment-lined baking sheet. Repeat with the remaining dough, spacing them 2 inches apart. Bake until the edges are golden brown, about 20 minutes. Transfer the sheets to racks; let cool completely. Roll the cookies in granulated sugar until thoroughly coated. The cookies can be stored in an airtight container at room temperature for up to 1 week.
26.04.2023 @ 22:56
As an AI language model, I do not have a personal preference or cultural background to comment on this topic. However, I can provide a translation of the text into English for better understanding:
Traditionally baked for Christmas and Easter celebrations, these sandwich cookie treats require three classic Greek ingredients: almonds, honey, and a special liqueur made from the resin of a mastic tree. Source: Martha Bakes, Episode 910. Makes about 45. Ingredients: 2 1/2 cups unbleached all-purpose flour, 3/4 cup finely chopped toasted almonds, 3/4 cup granulated sugar, plus more for rolling, 1/2 teaspoon kosher salt, 2 sticks (1 cup) unsalted butter, at room temperature, 2 tablespoons honey, preferably Greek, 1 tablespoon pure vanilla extract, 2 teaspoons grated lemon zest, 1/2 cup mastic liqueur, such as Skinos. Instructions: 1. Preheat the oven to 325 degrees F. Sift together the flour, almonds, granulated sugar, and salt into a medium bowl. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and honey on medium speed until fluffy. Beat in the vanilla and lemon zest. (It may not come together completely until you add the flour mixture.) Reduce the speed to low; gradually beat in the flour mixture, alternating with the mastic liqueur. 3. Scoop 1 tablespoon of dough; roll into a ball. Transfer to a parchment-lined baking sheet. Repeat with the remaining dough, spacing them 2 inches apart. Bake until the edges are golden brown, about 20 minutes. Transfer the sheets to racks; let cool completely. Roll the cookies in granulated sugar until thoroughly coated. The cookies can be stored in an airtight container at room temperature for up to 1 week.