Almond Crescents Kourabiedes Recipe

Ingredients for 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

How to Make Almond Crescents Kourabiedes

1. 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.
2. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter until light and fluffy.
3. Add 2 tablespoons of powdered sugar and 1 large egg yolk. Mix well.
4. Stir in 1 teaspoon of pure vanilla extract (or 1 tablespoon of brandy) and the toasted almonds.
5. In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon baking powder.
6. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Be careful not to overmix.
7. Pinch off walnut-sized pieces of dough and shape them into crescents.
8. Place the crescents onto ungreased baking sheets, leaving about 1 inch between each cookie.
9. Bake in a preheated 325°F (165°C) oven for 25-30 minutes, or until very lightly browned.
10. Remove baking sheets from oven and let the cookies cool on the sheets for 5 minutes.
11. Sift 3/4 cup of powdered sugar over wax paper.
12. Transfer the warm cookies to the powdered sugar and gently toss to coat.
13. Sift another 1/2 cup of powdered sugar over the coated cookies.
14. Let the cookies cool completely before storing in an airtight container. Enjoy!