Description
Traditional Greek Almond Crescent Cookies, also known as Kourabiedes, are buttery, flaky treats infused with aromatic orange zest, ouzo, and orange blossom water. These festive cookies are toasted to golden perfection and generously coated in powdered sugar, offering a melt-in-your-mouth texture and a delicate nutty flavor.
Ingredients
For the Cookie Dough
- 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 Coating
- Orange blossom water (for brushing or spraying)
- Confectioners’ (powdered) sugar (for rolling and dusting)
Instructions
- Get ready. Preheat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper to prepare for baking. Place the whole almonds on an unlined small baking sheet separately for toasting.
- Toast the almonds. Roast the almonds in the oven for about 8 to 10 minutes until they become nutty and lightly toasted. Remove them and allow to cool completely. Increase oven temperature to 375°F (190°C) for baking the cookies later.
- Whip the butter and oil. In a stand mixer fitted with a whisk attachment, combine the unsalted butter and extra virgin olive oil. Whisk on medium speed until combined, then increase to high speed and continue whisking for approximately 10 minutes until the mixture appears white, thick, and fluffy like buttercream frosting. This step is essential for incorporating air to achieve the right texture.
- Chop the almonds. Once the toasted almonds have cooled, pulse them in a food processor briefly or chop them by hand until crumbly with some small chunks remaining to add texture. Do not grind into powder. Set aside.
- Make the cookie dough. With the mixer running on low speed, add the egg to the butter-oil mixture. Then add vanilla extract, baking powder, orange zest, ouzo, orange blossom water, and powdered sugar. Mix well for about one minute until everything is combined evenly.
- Add almonds and flour. Replace the whisk attachment with the paddle attachment. Add the chopped almonds and mix to combine. Gradually add the all-purpose flour on low speed until incorporated. If the dough feels sticky, add a little more flour incrementally. The dough is ready when it forms a cohesive ball and is not sticky to the touch.
- Shape the dough. Transfer the dough to a clean work surface and shape it into a ball with your hands. Place the dough ball between two sheets of parchment paper, and with a rolling pin, roll it out to about 3/4-inch (2 cm) thickness.
- Cut the cookies. Remove the top parchment sheet. Using a crescent-shaped cookie cutter, cut the dough into crescent shapes. Carefully transfer each cookie to the prepared baking sheets using an offset spatula, spacing them about an inch apart. Gather scraps and repeat until all dough is used.
- Bake the cookies. Bake in the preheated 375°F (190°C) oven for 20 to 25 minutes. The bottoms should be golden brown, and the tops slightly golden but still pale. Avoid overbaking to keep them tender.
- Add sugar coating. Immediately after removing from the oven, brush or lightly spray all the cookies with orange blossom water to add fragrance and slight moisture. Let them cool slightly for 5 to 8 minutes. Gently roll each cookie in powdered sugar, ensuring full coverage on all sides. Handle carefully as the cookies are crumbly. Place them on a wire rack to cool completely, then dust again with remaining powdered sugar. Store in an airtight container once fully cooled.
Notes
- Use room temperature butter for easier whipping and better texture.
- Do not over-process the almonds; some texture is desirable in the cookies.
- If you don’t have ouzo, substitute with an equal amount of water or orange-flavored liqueur.
- Orange blossom water enhances the authentic Greek flavor but can be adjusted based on availability.
- Roll cookies gently in powdered sugar to avoid breaking the delicate dough.
- These cookies pair well with strong coffee or tea, making them perfect for festive occasions.
