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Collected Cookie Recipes |
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Greek Kourambiethes (Almond Finger Crescents) 1 lb. unsalted butter 2 egg yolks 1 cup powdered sugar 1 1/2 cup ground almonds 2 Tbsp. ouzo, anisette, brandy or cognac 1 tsp. baking powder 4 cups flour Whole cloves Powdered sugar for coating Cream and work butter for 5 minutes. Work in egg yolks. Work in 1 cup powdered sugar, the ground almonds and the liquor. Sift together the baking powder and flour. Add to the thickened dough until it is malleable. Make into finger-like shape about 2 inches long. Bend into crescent shape. Insert one clove in top of each crescent. Bake on buttered baking sheet at 325 degrees for 25 minutes. Cool and coat well with powdered sugar. Store in airtight can in a cool place. Will keep up to 1 1/2 months. Makes about 4 dozen. |
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