Almond Crescents Kourabiedes
Delight in the buttery, melt-in-your-mouth charm of Almond Crescents Kourabiedes, a classic Greek shortbread cookie that’s perfect for festive occasions or everyday indulgence. These crescent-shaped treats combine the nutty richness of finely chopped almonds with the fragrant allure of vanilla and almond extracts, creating a delicate balance of flavors. Made with simple pantry staples like unsalted butter, all-purpose flour, and confectioners' sugar, these cookies are gently baked to perfection and lavishly coated in powdered sugar for a snowy, irresistibly sweet finish. With just 20 minutes of prep and a mere 25 minutes in the oven, these light, nutty cookies are as easy to make as they are to enjoy. Whether served with a cup of coffee or wrapped up as a gift, they’re guaranteed to bring joy with every tender bite.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 50 grams confectioners' sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 120 grams blanched almonds (finely chopped or ground)
- 250 grams all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 120 grams powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, cream the unsalted butter and confectioners' sugar together using a hand mixer or stand mixer, until the mixture is pale and fluffy, about 3-5 minutes.
Add the vanilla extract and almond extract, and beat until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the butter mixture, mixing on low speed until just incorporated.
Fold in the chopped or ground almonds gently using a spatula, ensuring the mixture is well combined without overmixing.
Scoop out about 1 tablespoon of dough and shape it into a small crescent by rolling the dough into a log and then gently curving it. Place the crescent on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2 cm apart.
Bake in the preheated oven for 20-25 minutes, or until the cookies are lightly golden at the edges but still pale on top.
Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Once the cookies are fully cooled, generously dust them with sifted powdered sugar to coat them completely.
Store the cookies in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
3736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.9 g | 300% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 388.2 g | 141% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 175.3 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
