Greek · Dessert
Almond Crescent Cookies
Kourabiedes-style almond crescents, Greece's classic butter-rich shortbread cookie made with finely ground almonds, a whisper of rum, and a heavy drift of powdered sugar over each curved biscuit.
$0
20 minsPrep
17 minsCook
57 minsTotal
MediumLevel
Nutrition per serving
233Calories
3.6gProtein
13.6gFat
25gCarbs
12.1gSugar
1.5gFiber
168mgSodium
24mgChol
6gSat Fat
86mgPotassium
29mgCalcium
1mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Cream the softened butter with the 7g sugar in a bowl until pale and light, about 2 minutes by hand or with a hand-mixer.
2
Stir in the vanilla extract and dark rum, then fold in the ground almonds and salt until evenly combined.
3
Sift in the flour and fold gently until a soft, slightly crumbly dough forms; do not overwork it.
4
Divide the dough into 4 equal pieces and roll each into a small log, then curve into a crescent shape on a lined baking sheet.
5
Bake at 160°C (320°F) for 16-18 minutes until pale gold at the edges but still soft-centred.
6
Cool the crescents on the tray for 5 minutes, then transfer to a wire rack to cool completely.
7
Once fully cooled, dust generously with the powdered sugar until the crescents look snow-coated.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Butter, softened
- 30g30g All Purpose Flour
- 18g18g Almond, finely ground
- 7g7g Sugar White
- 2g2g Vanilla Extract
- 3g3g Dark Rum, 40% alcohol retained
- 0.5g0.5g Salt
- 16g16g Sugar White, powdered, for dusting, 1
