Greek almond crescents
Commonly known as kourambiethes and traditionally served at Easter. These delicious biscuits can be enjoyed all year round. Serve with a hot espresso.
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Cooking tools:
- Hand mixer
- Sifter
- Cooling rack
- Pastry brush
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Airtight container
Ingredients
- 250 grams (8 ounces) butter
- 1 cup (220g) caster (superfine) sugar
- 1 egg
- 3/4 cup (120g) blanched almonds
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) brandy
- 2 1/2 cup (375g) plain (all-purpose) flour
- 1 1/2 cup (225g) self-raising flour
- 1/2 teaspoon ground nutmeg
- 1/4 cup (60ml) rosewater
- 1/2 cup (125ml) water
- 3 cups (480g) icing (confectioners') sugar
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