Greek Almond Crescent Cookies. Pinch off walnut-size pieces of dough and shape into crescents. The cookies may also be piped for a pretty presentation with one whole or sliced almond in the center, or shaped into crescents following the instructions for my almond horn cookies. Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy.

Except of course for cookie baking. I like to get my cookies made and in the freezer. And yes these Almond Crescent Cookies which she always called Viennese Crescents, are another Delicious Christmas Cookie Recipe thanks to my Mom. You can cook Greek Almond Crescent Cookies using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Greek Almond Crescent Cookies

You need 1/2 c of ground almonds.
You need 1 c of butter, softened.
It's 2 tbsp of powdered sugar.
It's 1 of egg yolk.
Prepare 1 tbsp of brandy or 1 tsp vanilla.
Prepare 2 c of flour.
It's 1/2 tsp of baking powder.
You need 1 1/2-2 c of powdered sugar.

Every year without fail she would bake up Whipped Shortbread (sometimes she would add chopped nuts instead of chocolate chips), Classic Shortbread, Hello Dollies. I rolled out the entire recipe of cookie dough into a log then used a bench scraper to cut the cookies to the desired with. Alternatively, roll the walnut-sized piece of dough into a log and then curl the ends in and pinch slightly to make a half-moon or crescent shape. To prepare this kourabiedes (kourambiethes) recipe start by roasting the almonds.

Greek Almond Crescent Cookies instructions

Spread ground almonds in a shallow pan and toast in a 350F degrees oven for 6 to 8 minutes or until lightly browned..
In a bowl, cream butter until light and fluffy, then add the 2 Tablespoons powdered sugar and egg yolk, mixing well. Stir in brandy or vanilla and almonds..
In another bowl, combine flour and baking powder, then gradually add flour mixture to butter mixture, blending until smooth..
Pinch off walnut-size pieces of dough and shape into crescents. Place on ungreased baking sheets, spacing cookies about 1 inch apart..
Bake in a 325F degree oven for 30 minutes or until very lightly browned, then place baking sheets on racks and let cookies cool for 5 minutes..
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 cookies stand in the sugar until they cool completely, then store in a tightly covered container..

They are a nice sized cookie as they expand quite a bit in the oven. My only change was cutting back the almond extract by half. Add nut mixture and beat just until blended. In a large bowl, mix together the ground almonds, caster sugar and orange zest. Line a baking sheet with parchment paper or grab an ungreased baking stone.