Almond Crescents (Kourabiedes)

poniedziałek, 10 lutego 2014

Almond Crescents (Kourabiedes)

Time: 1 hrs 15 mins


  • 1/2 cup ground almonds
  • 1 cup sweet butter or 1 cup margarine, softened
  • 2 tablespoons powdered sugar
  • 1 egg yolk
  • 1 tablespoon brandy or 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2-2 cups powdered sugar


  • 1 Spread ground almonds in a shallow pan and toast in a 350F degrees oven for 6 to 8 minutes or until lightly browned.
  • 2 In a bowl, cream butter until light and fluffy. Add the 2 Tablespoons powdered sugar and egg yolk, mixing well. Stir in brandy or vanilla and almonds.
  • 3 In another bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture, blending until smooth.
  • 4 Pinch off walnut-size pieces of dough and shape into crescents. Place on ungreased baking sheets, spacing cookies about 1 inch apart.
  • 5 Bake in a 325F degree oven for 30 minutes or until very lightly browned. Place baking sheets on racks and let cookies cool for 5 minutes.
  • 6 Sift about half the 1-1/2 to 2 cups powdered sugar over wax paper and transfer cookies to it. Sift the remaining 3/4 to 1 cup powdered sugar over top to cover cookies. Let stand until cool, then store in a tightly covered container.

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