ALMOND NAZOOK

Almond Nazook is a?type of Armenian cookie. They?are normally made for Easter and traditionally made either with a vanilla flavoured filling or with walnuts. The recipe below is a twist on both using Almonds Quantity: 60 – 70 Oven temperature: 170?C Fan Baking Time: 20-25 minutes Baking Sheets: x 2 Grease proof paper LIST OF INGREDIENTS Dough: 3 Cups Plain Flour 7g Yeast 227g yogurt 227g vegetable Oil (Note: can use melted butter for a richer flavour) Filling: 200g Cypressa Almonds – ground into rough crumb ½ Cup Plain Flour 1 ½ Cup white sugar ¼ vegetable oil 2 tablespoons butter ¼ teaspoon cinnamon ¼ teaspoon cardamom powder 1 teaspoon vanilla extract Egg Wash: 1 egg 2-3 tablespoons of milk METHOD Dough: Mix all the ingredients to make a firm dough. (Picture 1) Knead the dough for about 10 minutes. Chill for approximately 1 hour Filling: Mix all ingredients to make a uniform mix. Note the mix will be crumbly. Egg Wash: Mix until uniform. Assembly: Divide the dough and the filling into 3 equal parts. Take one third of dough and roll it out into a rectangle approximately 35cm x 20 cm. When rolling try and keep the edges as straight as possible. Take one of the fillings and sprinkle it all over the rolled dough. Press the filling down into the dough. (Picture 2) Starting at one of the long edges start rolling the dough trying to keep the roll as tight as possible. Once rolled, ensure the seem is on the bottom of the roll. Press the roll down to flatten slightly and cut into pieces approximately 1 inch thick. (Picture 3) Transfer to the baking tray carefully, leaving some space between the nazooks. Brush with the egg wash. (Picture 4) Bake in the centre of the oven for approximately 20-25 minutes until golden brown. Cook and eat! Recipe by Gurdip Aleksani-Ghalousti Almond Nazook 1 Almond Nazook 2 Almond Nazook 3 Almond Nazook 4 Share This Recipe Share on FacebookTweet about this on TwitterPin on Pinterest

For more information on ALMOND NAZOOK talk to Katsouris Brothers Ltd (Cypressa)