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    You are in: Home / Recipes / Almond Crescents (Kourabiedes) Recipe
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    Almond Crescents (Kourabiedes)

    Almond Crescents (Kourabiedes). Photo by Chef PotPie

    1/5 Photos of Almond Crescents (Kourabiedes)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    35 mins

    40 mins

    Bayhill's Note:

    Posted for the Zaar World Tour-Greece. From the "International Vegetarian Cookbook". I have had cookies similar to these, but not this exact recipe.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Spread ground almonds in a shallow pan and toast in a 350F degrees oven for 6 to 8 minutes or until lightly browned.
    2. 2
      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.
    3. 3
      In another bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture, blending until smooth.
    4. 4
      Pinch off walnut-size pieces of dough and shape into crescents. Place on ungreased baking sheets, spacing cookies about 1 inch apart.
    5. 5
      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.
    6. 6
      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.

    Browse Our Top Hand-Formed Cookies Recipes

    Ratings & Reviews:

    • on July 25, 2013

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2014

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Almond Crescents (Kourabiedes)

    Serving Size: 1 (752 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 122.1
     
    Calories from Fat 64
    52%
    Total Fat 7.1 g
    10%
    Saturated Fat 4.0 g
    20%
    Cholesterol 21.8 mg
    7%
    Sodium 7.4 mg
    0%
    Total Carbohydrate 13.2 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 6.4 g
    25%
    Protein 1.3 g
    2%

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