Your guests will be impressed by this simple dish for Swiss cheese-topped mushroom chicken. Given how flavorful it is, you might want to serve it with straightforward side dishes like rice or pasta.
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 2 cups sifted all-purpose flour
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- ¼ cup confectioners’ sugar
- 1 large egg yolk
- 2 tablespoons brandy
- ½ teaspoon vanilla extract
- ½ cup finely chopped blanched almonds
- 36 whole cloves
- ⅓ cup confectioners’ sugar, or as needed
Instructions
- Sift flour and baking powder together into a bowl.
- Cream butter in a mixing bowl. Gradually beat in 1/4 cup confectioners’ sugar until fluffy. Add egg yolk, brandy, and vanilla; beat until very light. Stir in almonds.
- Gradually blend in flour mixture until a soft, smooth dough forms. Cover and chill until dough can easily be handled, about 30 minutes.
- Preheat the oven to 325 degrees F (170 degrees C).
- Shape level tablespoonfuls of chilled dough into crescents and place 1 inch apart onto ungreased cookie sheets. Insert a whole clove into the center of each crescent.
- Bake in the preheated oven until golden, 25 to 30 minutes, switching racks halfway through; do not brown.
- Remove from the oven and let cool on the cookie sheets.
- Dust generously with confectioners’ sugar.
Reviews
This recipe is the bomb! I saw these at a Christmas gathering and everyone went crazy over them! The recipe ingredients and measurements are perfect and I did not change a thing. I bake them for 25 minutes and they are just scrumptious so buttery! 10 stars!
This recipe is excellent. I added more almond extract and vanilla.
this recipe was pretty good although I made several changes to it instead of all Brandy I used Brandy and Marsala wine, I also used pure anise and almond extract for flavor, as well as he spoon of clove and Nutmeg to taste. I rolled out the entire recipe of cookie dough into a log, then used a bench scraper to cut the cookies to the desired with. I then shape them into crescents and bake them off for 25 minutes. after Cooling I just did them in powdered sugar and place them individually into cupcake paper cups due to their flaky texture.
Excellent recipe. Exactly like my MIL makes!
Great recipe. Made 24 Kourabiedes with this recipe.
Hi, thanks for the recipe. I tried to make these and they tasted really nice but they were extremely crumbly that they were really hard to eat.. I want to try make them again but I need them to be more solid.
Amazing cookies
Just like my greek aunt use to make, I didn’t have Almonds so I use the Almond powder and used orange juice insteadt of conac
A long time ago, I found an excellent homemade recipe on the internet. I can’t find it anymore…so I looked to allrecipes.com. I was attracted to this recipe bc it seemed simple. I admit that in terms of texture and form, the cookie was excellent. HOWEVER, it lacked flavour. I found that I had to add at least 1/2 teaspoon of nutmeg and 1/2 teaspoon of cloves to give it that kick. I also doubled the amount of brandy and vanilla essence. I also toasted the almonds. It came out authentic-enough ( but it still lacked a bit of kick ). I have grown up and lived in Cyprus and Greece for 10 years, so I know that specific ” kick ” that is distinctive of kourambiethes. I will make this recipe again, but I will add the cloves and nutmeg spice, double up the brandy, icing sugar and vanilla essence.
These came out great! Just like my mom used to make…