KOURABIEDES – GREEK ALMOND CRESCENTS

By nanasally4

Ingredients

• 200 200g 200g butter, softened
• 125 125g 125g (1 cup) icing sugar, sifted
• 1 1 1 teaspoon finely grated orange zest
• 1 1 1 egg
• 1 1 1 egg yolk
• 1 1 1 tablespoon brandy
• 375 375g 1/2 (2 1/2 cups) plain flour
• 1 1/2 1 1/2 1/2 teaspoons baking powder
• 1 1 1 teaspoon ground cinnamon
• 155 155g 155g (1 cup) toasted alomonds, finely chopped (I used coarse almond meal)
• to 160C 2 160C (315F). Line 2 large baking trays with non-stick baking paper.
• to an electric mixer to beat the butter, sugar and orange zest in a large bowl until pale and creamy. Add egg, egg yolk, brandy and cinnamon. Beat until well combined.
• 5cm to flour and baking powder. Using a wooden spoon, mix well. Shape tablespoons of mixture into crescents and place on trays leaving 5cm gaps between them to allow for spreading.

Details

Servings 40
Preparation time 20mins
Cooking time 40mins
Adapted from cookrepublic.com

Preparation

Step 1

Preheat oven to 160C (315F). Line 2 large baking trays with non-stick baking paper.

Use an electric mixer to beat the butter, sugar and orange zest in a large bowl until pale and creamy. Add egg, egg yolk, brandy and cinnamon. Beat until well combined.

Add sifted flour and baking powder. Using a wooden spoon, mix well. Shape tablespoons of mixture into crescents and place on trays leaving 5cm gaps between them to allow for spreading.

Bake in the pre-heated oven for 15 to 20 minutes until golden, swapping trays back to front after about 10 minutes to enable even cooking. Remove from oven at the end of the cooking time. Cool on trays for 5 minutes before gently transferring them to a wire rack. While still warm, dust heavily with icing sugar. When cooled completely, store in an air tight container. Will keep well for a week or longer in the fridge.


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