Kourabiedes are Greek Almond Crescent Cookies. Nutty and fragrant, crescent shaped biscuits infused with orange zest and cinnamon. Delicious tea-time treats and perfect Christmas cookies for your Holiday Cookie Box.
Preheat oven to 160°C (315°F). Line 2 large baking trays with non-stick baking paper.
Add butter and sugar to the bowl of an electric mixer. Beat on medium speed for 3-4 minutes until pale and creamy.
Add egg and egg yolk. Beat for another 2 minutes until fluffy.
Add brandy to the bowl over the egg-butter-sugar mixture.
Add plain flour, baking powder, ground cinnamon, orange zest and ground almonds. Mix thoroughly with a wooden or silicone spoon until it forms a soft and pliable cookie dough. Set aside for 5-10 minutes in a cool spot to firm up.
Take a tablespoon of the cookie dough in the palm of your hands and roll it into a ball.
Using your fingertips, gently roll the ball shape into a log. Place your index finger in the middle of the log while cupping your palm to form a crescent shape.
Place the crescent shaped cookie on the prepared tray and flatten gently with your fingertips.
Repeat with the remaining cookie dough to form approximately 46 Kourabiedes cookies. Place cookies at least 5cm apart.
Bake in the pre-heated oven for 18 minutes until golden, one tray at a time. Remove from the oven and transfer the cookies onto a wire rack to cool for 10 minutes. While still warm, dust heavily with icing sugar. When cooled completely, store in an air tight container. Will keep well in a cool corner of your kitchen for a week or longer in the fridge.
Notes
Flour and sugar - Use plain or all-purpose flour. Make sure to sift both your flour and icing sugar for the perfect Kourabiedes texture.
Eggs and butter - Both should be at room temperature.
Orange zest - This adds a wonderful flavour. If you'd like to skip it, you can spray orange blossom water or rosewater over the baked cookies before dusting with icing sugar.
Cinnamon - Cinnamon adds a very festive aroma and taste to the Kourabiedes. Can be substituted with vanilla in the same quantity.
Brandy - This can be substituted with Greek ouzo.
Almonds - Use whole almonds and toast them on very low heat for 5-6 minutes until they are a shade darker. Process them to a coarse breadcrumb consistency (or coarse almond meal). You can blanch almonds to remove the skin before toating them if you like. Can be substituted with almond meal but the result won't be the same.