adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Kourabiethes (Greek almond shortbread crescents)
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Indulge in global holiday sweets for a festive season treat.
Ingredients:
  • 125g butter, softened
  • 300.00g icing sugar
  • 1 egg yolk
  • 1 tsp anise seeds, coarsely chopped
  • 1 tsp rosewater
  • 190g plain flour
  • 1.00 gm baking powder
  • 55g almond meal
Instructions:
  • Preheat the oven to 160°C and line 2 baking trays with parchment paper. In a bowl, use an electric mixer to whip the butter until pale and creamy. Mix in the icing sugar until smooth. Stir in the egg yolk, anise seeds, and rosewater until just combined.
  • Combine the flour, baking powder, and almond meal using a wooden spoon until mixed. Transfer the mixture to a lightly floured surface and knead gently until smooth.
  • Shape tablespoonfuls of dough into 7cm logs, then form them into crescent shapes on a baking tray. Bake in a preheated oven for 10-12 minutes, rotating the tray halfway, until lightly golden. Let cool for 5 minutes before serving.
  • Spread the extra icing sugar on a plate. Dip each warm biscuit into the sugar, coating them thoroughly. Transfer to a wire rack to cool completely.

Similar Recipes