5 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

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Chef PotPie July 25, 2013

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!!!

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diner524 January 04, 2014

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!

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Midwest Maven June 08, 2010

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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Deb's Recipes December 17, 2006

Okay, I was a little nervous about this but the final results were worth the effort. The dough was quite crumbly and needed a good bit of hand pressing to form the little cresents. Resisted the urge to add any more liquid. Once I popped them into the oven it was smooth sailing -- the cookies cooked perfectly in 30 minutes and were a very buttery lttle shortbread - not at all sweet. The sugar adhered easily from all the butter and gave the final cookie the missing sweetness. I wanted a bit more of the almond flavor to come through and would probably double it in the future. Messy but delicious. Thanks Bayhill.

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justcallmetoni June 02, 2006
Almond Crescents (Kourabiedes)