Ingrédients pour Almond Crescents Kourabiedes
- 1 cup ground almonds
- Sweet Butter
- 2 tablespoons powdered sugar + 1 cup powdered sugar for coating
- 1 large egg yolk
- Brandy
- All Purpose Flour
- 1 teaspoon baking powder
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Comment préparer Almond Crescents Kourabiedes
- Preheat oven to 350°F (175°C). Spread 1 cup of ground almonds in a shallow pan and toast for 6-8 minutes, or until lightly browned. Set aside to cool.
- In a large bowl, cream together 1 cup (2 sticks) of unsalted butter until light and fluffy.
- Add 2 tablespoons of powdered sugar and 1 large egg yolk. Mix well.
- Stir in 1 teaspoon of pure vanilla extract (or 1 tablespoon of brandy) and the toasted almonds.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Be careful not to overmix.
- Pinch off walnut-sized pieces of dough and shape them into crescents.
- Place the crescents onto ungreased baking sheets, leaving about 1 inch between each cookie.
- Bake in a preheated 325°F (165°C) oven for 25-30 minutes, or until very lightly browned.
- Remove baking sheets from oven and let the cookies cool on the sheets for 5 minutes.
- Sift 3/4 cup of powdered sugar over wax paper.
- Transfer the warm cookies to the powdered sugar and gently toss to coat.
- Sift another 1/2 cup of powdered sugar over the coated cookies.
- Let the cookies cool completely before storing in an airtight container. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
25g
Fat
20g
Carbs
4g
