Kourabiedes I

This kourabiedes recipe uses brandy and almonds to make buttery, Greek-style, crescent-shaped cookies.

• Calories: 92 Calories

Ingredients

• ¼ cup confectioners' sugar
• ½ teaspoon vanilla extract
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• 2 cups sifted all-purpose flour
• 2 tablespoons brandy
• ½ cup finely chopped blanched almonds
• 36 whole cloves
• 1 large egg yolk
• ⅓ cup confectioners' sugar, or as needed

Recipe Instructions

Step 1

Sift flour and baking powder together into a bowl.

Step 2

Cream butter in a mixing bowl. Gradually beat in 1/4 cup confectioners' sugar until fluffy. Add egg yolk, brandy, and vanilla; beat until very light. Stir in almonds.

Step 3

Gradually blend in flour mixture until a soft, smooth dough forms. Cover and chill until dough can easily be handled, about 30 minutes.

Step 4

Preheat the oven to 325 degrees F (170 degrees C).

Step 5

Shape level tablespoonfuls of chilled dough into crescents and place 1 inch apart onto ungreased cookie sheets. Insert a whole clove into the center of each crescent.

Step 6

Bake in the preheated oven until golden, 25 to 30 minutes, switching racks halfway through; do not brown.

Step 7

Remove from the oven and let cool on the cookie sheets.

Step 8

Dust generously with confectioners' sugar.