Almond Crescents (Kourabiedes)
"Posted for the Zaar World Tour-Greece.
From the "International Vegetarian Cookbook". I have had cookies similar to these, but not this exact recipe."
photo by Chef PotPie
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
30 cookies
ingredients
- 1⁄2 cup ground almonds
- 1 cup sweet butter or 1 cup margarine, softened
- 2 tablespoons powdered sugar
- 1 egg yolk
- 1 tablespoon brandy or 1/2 teaspoon vanilla
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1 1⁄2 - 2 cups powdered sugar
directions
- Spread ground almonds in a shallow pan and toast in a 350F degrees oven for 6 to 8 minutes or until lightly browned.
- In a bowl, cream butter until light and fluffy. Add the 2 Tablespoons powdered sugar and egg yolk, mixing well. Stir in brandy or vanilla and almonds.
- In another bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture, blending until smooth.
- Pinch off walnut-size pieces of dough and shape into crescents. Place on ungreased baking sheets, spacing cookies about 1 inch apart.
- Bake in a 325F degree oven for 30 minutes or until very lightly browned. Place baking sheets on racks and let cookies cool for 5 minutes.
- Sift about half the 1-1/2 to 2 cups powdered sugar over wax paper and transfer cookies to it. Sift the remaining 3/4 to 1 cup powdered sugar over top to cover cookies. Let stand until cool, then store in a tightly covered container.
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Reviews
-
What lovely buttery little cookies! They have a very tender texture, almost melt-in-your-mouth. They are not sweet, but they are flavorful. I used Mexican vanilla, but next time might try almond extract for even more almond flavor. I found the dough to be perfect for shaping, and not crumbly, and this is likely because my almonds were still a tiny bit warm from toasting. 30 minutes cooking time was exactly right. These would be wonderful with coffee or tea. But I can attest that they are difficult to step away from all by themselves! I will make these again! Thanks Bayhill! ZWT9 -
OMG. I timed mine for 10 (TEN) minutes less than the 30 specified and they burnt. A few didn't fit on the cookie sheet, so I have 9 (nine) cookies for my Easter guests. I'd say, CHECK YOUR OVEN EVERY FEW MINUTES. -
Just love these little buttery, almond cookies!!! I have found that I really love almonds in so many things and this was a new twist to use them ground up in cookies! I used my Kitchenaid Mixer to make it into a dough and didn't have any problems with it being crumbly. I made 1/2 of the recipe and opted to use the vanilla but next time would try the Brandy for a different flavor, bet it is good!! Thanks for sharing the recipe and congrats on another win in the football pool this year!!! -
I've eaten these amazing cookies before but never made them until now, yummy! I actually didn't have the problem of crumbly dough, mine was a little too sticky and could've used a tad more flour. Sooo addictive though and very pretty delicate cookies.Thanks for sharing this, my Greek boyfriend loved them! Made for ZWT6 Queens of Quisine! -
We really enjoyed these delightful little Greek cookies for dessert alongside Greek Yoghurt and Fruit Salad #166623 during the first leg of Zaar World Tour II. A couple teaspoonfuls cold water added to the dough made it less crumbly and more workable. Thanks for sharing this recipe!
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RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
