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Greek Almond Crescent Cookies (Kourabiedes)

Kourabiedes are the quintessential Greek cookie. These tender, crescent-shaped almond cookies, scented with orange zest and orange blossom water, have a wonderful melt-in-the-mouth texture.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Greek
Diet: Vegetarian
Servings: 24 cookies
Author: Ruth Bardis

Ingredients

  • 1/3 cup whole almonds (raw or blanched) (55g)
  • 1/2 cup unsalted butter, at room temperature (113g)
  • 1/2 cup plus 1 tablespoon extra virgin olive oil (140 ml)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 2 teaspoons orange zest (from 1 orange)
  • 2 tablespoons ouzo liquor or water
  • 2 tablespoons orange blossom water
  • 1/3 cup packed powdered sugar (45g)
  • 4 cups all-purpose flour (500g)

For the topping

Instructions

  • Get ready. Preheat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Place almonds on a third, unlined, small baking sheet.
  • Toast the almonds. Roast almonds until nutty and toasted, 8 to 10 minutes, then set them aside to cool completely. Increase the oven temperature to 375°F.
  • Whip the butter and oil. Combine the butter and extra virgin olive oil in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until combined, then whisk on high speed until the mixture has become white, and appears thick and fluffy in texture like buttercream frosting, about 10 minutes. This step is crucial to incorporate air into the dough.
  • Chop the almonds. Meanwhile, once cooled, pulse the roasted almonds in a food processor or chop by hand until crumbly. Do not blitz completely into a powder; you want some chunks for texture. Set them aside.
  • Make the cookie dough. Once whipped to a buttercream texture, with the mixer running,add the egg to the butter-oil mixture. Then, add the vanilla, baking powder, orange zest, ouzo, orange blossom water, and powdered sugar, and mix for one minute until combined.
  • Add almonds and flour. Remove the whisk and replace it with the paddle attachment. Add crushed almonds and mix to combine. On low speed, gradually add the flour until incorporated. If the dough is too sticky, add a little more flour. The dough is ready when you can roll it into a ball, and it doesn’t stick. Do not add all the flour simultaneously, as you may not require it all.
  • Shape the dough. Place the dough on a clean work surface and use your hands to form it into a cohesive ball. Place the dough between two pieces of parchment paper. With a rolling pin, flatten and roll it out to about 3/4-inch thick (about 2-centimeters).
  • Cut the cookies. Remove the top piece of parchment paper and cut the dough into crescent shapes using a cookie cutter. Use an offset spatula to gently transfer each to a baking sheet, leaving an inch between each cookie. Bring together the remaining dough and repeat until all the cookies have been shaped.
  • Bake the cookies. Bake for 20 to 25 minutes or until the bottom of the cookies is golden brown and the top is slightly golden. They will still look quite pale!
  • Add sugar coating. Remove the cookies from the oven and immediately brush or sprinkle all the cookies with orange blossom water. You can also put the orange blossom water in a small spray bottle and spray the cookies to help distribute it evenly. Allow them to cool slightly (about 5 to 8 minutes), then gently roll each one in a bowl of powdered sugar, ensuring that all sides are covered. Be gentle with them, as they are crumbly. Place them on a cooling rack to cool completely. Once they’re completely cooled, dust them with the remaining powdered sugar. Transfer to an airtight container or jar.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and orange blossom water used in this recipe.
  • Storage: Kourabiedes can be stored for up to two months in an airtight container at room temperature. When serving, dust them with additional powdered sugar.

Nutrition

Calories: 173.7kcal | Carbohydrates: 18.1g | Protein: 2.8g | Fat: 9.7g | Saturated Fat: 3.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 12.5mg | Potassium: 41.2mg | Fiber: 0.8g | Sugar: 1.8g | Vitamin A: 128.8IU | Vitamin C: 0.2mg | Calcium: 15.9mg | Iron: 1.1mg

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