Kourabiedes (Greek Almond Crescents) is a traditional Greek recipe for a classic biscuit (cookie) made from an almond-based dough that's finished with a thick coating of icing sugar. The full recipe is presented here and I hope you enjoy this classic Greek version of: Greek Almond Crescents (Kourabiedes).
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Kourabiedes (Greek Almond Crescents): A Greek recipe for a biscuit (cookie) made from an almond-based dough that's finished with a thick coating of icing sugar.
Spread the ground almonds in the base of a roasting tin. Transfer to an oven pre-heated to 170°C and cook for about 6 minutes, or until just lightly browned. Turn into a bowl and set aside.
Cream together the butter and powdered sugar in a bowl until pale and fluffy. Add the egg yolk and beat until thoroughly combined, then beat in the brandy, followed by the toasted ground almonds.
In a separate bowl, sift together the flour and baking powder. Gradually add this flour mix to the butter mix, blending until smooth and evenly combined.
You will end up with a fairly stiff dough. Pinch off walnut-sized pieces of this dough and shape into crescents. Sit these on an ungreased baking tray, spacing each biscuit (cookie) about 3cm apart.
Transfer to an oven pre-heated to 160°C and cook for about 25 minutes, or until the biscuits are cooked through and just very lightly coloured.
Remove from the oven and allow to cool on the baking trays for 5 minutes.
After this time, sift about 200g of the icing sugar over a large sheet of greaseproof (waxed) paper. Sit the kourabiedes on top then sift over the remaining icing sugar.
Allow to cool completely then either store in an air-tight container or serve.
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