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Spread the almonds on a tray and bake them for 10′ at 170 ºC in the air to release all their aroma and become very crispy.
Leave to cool and cut into thick pieces with a knife.
Sift the flour.
Put the oil, sugar, ouzo in a bowl and mix them with a wire.
Dissolve the soda in the orange juice and add them to the oil.
Add baking powder and mix.
Add half the flour and mix.
Add the rest of the flour and the almonds little by little, until a dough forms that does not stick to the hands.
We take pieces of 35 g. and shape into crescents or rounds.
Place them on a tray with space between them.
Bake in a preheated oven at 160ºC in the air on the middle rack for about 20′ until they are lightly browned.
Sieve the powder with the vanilla into a deep dish.
Let them cool for 10′-15′ and then dip them in the steam.
Place them on a serving plate and dust with additional powdered sugar.