Greek · Dessert
Honey Walnut Crescent Cookies
A lightened take on the classic Greek honey-walnut crescent, swapping butter for a touch of oil and Greek yogurt to keep the crumb tender while trimming calories, finished with a post-bake honey drizzle and toasted walnut crunch.
$1
12 minsPrep
14 minsCook
36 minsTotal
EasyLevel
Nutrition per serving
190Calories
4.2gProtein
11.6gFat
18.6gCarbs
5.7gSugar
1.7gFiber
250mgSodium
1mgChol
1.3gSat Fat
99mgPotassium
37mgCalcium
1.1mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Retsina Wine
local
Greek Coffee (Ellinikos Kafés)
international
vegetarian
sweet-spot
Instructions
1
Preheat oven to 170°C (340°F) and line a baking sheet.
2
In a bowl whisk together the all-purpose flour, almond flour, baking powder, cinnamon and salt.
3
In a separate bowl stir the greek yogurt, sunflower oil and vanilla extract until smooth.
4
Fold the wet mixture into the dry mixture, then fold in the chopped walnuts until a soft dough forms.
5
Divide the dough into 2 equal pieces and shape each into a crescent about 7cm long, placing them on the lined tray with space between.
6
Bake for 13-15 minutes until the edges are just golden and the crescents feel set.
7
Transfer to a wire rack and let cool for 10 minutes.
8
Once cooled, drizzle the honey evenly over the top of each crescent just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g all purpose flour
- 0.4 oz10g almond flour
- 0.5 oz14g finely chopped walnut
- 0.5 oz14g greek yogurt
- 0.3 oz8g sunflower oil
- 0.4 oz12g honey
- 0 oz1g baking powder
- 0 oz1g cinnamon ground
- 0.1 oz2g vanilla extract
- 0 oz1g salt
