Buttery Greek crescent shaped cookie.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour with baking powder. Set aside.

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  • Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds.

  • Blend in flour mixture, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily.

  • Preheat oven to 325 degrees F (170 degrees C).

  • Shape level tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Insert whole clove into center of each. Bake for 25-30 minutes or until light...do not brown. Cool on rack. Dust generously with confectioners' sugar.

Nutrition Facts

193.8 calories; 2.7 g protein; 16.5 g carbohydrates; 38.5 mg cholesterol; 93.4 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/19/2008
A long time ago I found an excellent homemade recipe on the internet. I can't find it anymore...so I looked to allrecipes.com. I was attracted to this recipe bc it seemed simple. I admit that in terms of texture and form the cookie was excellent. HOWEVER it lacked flavour. I found that I had to add at least 1/2 teaspoon of nutmeg and 1/2 teaspoon of cloves to give it that kick. I also doubled the amount of brandy and vanilla essence. I also toasted the almonds. It came out authentic-enough ( but it still lacked a bit of kick ). I have grown up and lived in Cyprus and Greece for 10 years so I know that specific " kick " that is distinctive of kourambiethes. I will make this recipe again but I will add the cloves and nutmeg spice double up the brandy icing sugar and vanilla essence. Read More
(38)

Most helpful critical review

Rating: 3 stars
10/19/2011
Hi thanks for the recipe. I tried to make these and they tasted really nice but they were extremely crumbly that they were really hard to eat.. I want to try make them again but I need them to be more solid. Read More
(5)
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/19/2008
A long time ago I found an excellent homemade recipe on the internet. I can't find it anymore...so I looked to allrecipes.com. I was attracted to this recipe bc it seemed simple. I admit that in terms of texture and form the cookie was excellent. HOWEVER it lacked flavour. I found that I had to add at least 1/2 teaspoon of nutmeg and 1/2 teaspoon of cloves to give it that kick. I also doubled the amount of brandy and vanilla essence. I also toasted the almonds. It came out authentic-enough ( but it still lacked a bit of kick ). I have grown up and lived in Cyprus and Greece for 10 years so I know that specific " kick " that is distinctive of kourambiethes. I will make this recipe again but I will add the cloves and nutmeg spice double up the brandy icing sugar and vanilla essence. Read More
(38)
Rating: 5 stars
08/23/2003
These came out great! Just like my mom used to make... Read More
(23)
Rating: 5 stars
02/24/2010
Just like my greek aunt use to make I didn't have Almonds so I use the Almond powder and used orange juice insteadt of conac Read More
(17)
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Rating: 5 stars
01/21/2011
Amazing cookies Read More
(5)
Rating: 3 stars
10/19/2011
Hi thanks for the recipe. I tried to make these and they tasted really nice but they were extremely crumbly that they were really hard to eat.. I want to try make them again but I need them to be more solid. Read More
(5)
Rating: 5 stars
12/23/2013
Great recipe. Made 24 Kourabiedes with this recipe. Read More
(2)
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Rating: 4 stars
01/06/2019
this recipe was pretty good although I made several changes to it instead of all Brandy I used Brandy and Marsala wine I also used pure anise and almond extract for flavor as well as he spoon of clove and Nutmeg to taste. 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. I then shape them into crescents and bake them off for 25 minutes. after Cooling I just did them in powdered sugar and place them individually into cupcake paper cups due to their flaky texture. Read More
Rating: 5 stars
12/29/2018
Excellent recipe. Exactly like my MIL makes! Read More