Almond Flour Crescents (Kourabiedes): Greek Shortbread Biscuit
What Are Kourabiedes?
Kourabiedes are traditional Greek shortbread biscuits that are melt-in-your-mouth delicious. They are buttery, soft and everything a shortbread biscuit should be! Dusted in icing sugar, they are a tasty treat that is ready to be dunked in a cup of tea or coffee.
This recipe was handed down to me from my sweet Greek grandmother. I would often find her in the kitchen making large trays of these crescent-shaped biscuits for the whole family to enjoy.
These biscuits are traditionally served around the Christmas holiday. It's also customary to bring platters of these biscuits to weddings and christenings.
This recipe is so easy to make, and the five required ingredients are probably already in your pantry. It takes just 10 minutes to throw the ingredients together, and then the biscuits are ready to bake!
The traditional shape of the biscuit is a crescent. They can also be made into circles, though I prefer the crescent. It's easy to create this shape around your finger, and kids love to help with this part of the recipe!
Variations to this recipe include chopped almonds, one teaspoon of lemon or orange zest or even clove, for a more spiced flavour.
Cook Time
Ingredients
- 1 cup (250g) almond flour
- 50 g softened butter
- 3 tablespoons (60g) icing sugar
- 1/8 teaspoon Himalayan pink salt
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, combine all of the ingredients together to form a ball of very soft dough.
- Work quickly, until it just comes together like a shortbread dough. Avoid overworking the dough.
- Line a baking tray with baking paper. Take a teaspoonful of dough and shape it into a crescent. Slightly flatten the dough.
- Bake for 20-25 minutes at 170 degrees until golden and baked edges are almost brown. Remove and cool on a baking tray.
- When almost cool, dust in icing sugar and store in container.
Photo Guide
© 2020 Amanda Moraitis
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Comments
AUTHORHi Peggy, icing sugar and powdered sugar are the same thing. Also known as confectioner's sugar. I just happened to have Himalayan salt that day. I normally use sea salt or table salt would be fine also.
I happen to have almond flour in the house and powdered sugar. I am assuming that is what you call icing sugar. Is the Himalayan pink salt necessary or could some other type of salt be used in its place?
