Greek almond crescents

Serve with a hot espresso.

  • 50 mins cooking
  • Makes 50
  • Print
These Greek almond crescents are commonly known as kourambiethes and traditionally served at Easter. They're so delicious that we think they should be enjoyed all year round.


Greek almond crescents
  • 250 gram (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 cup (480g) icing (confectioners') sugar


Greek almond crescents
  • 1
    Have butter and egg at room temperature.
  • 2
    Preheat oven to 180°C/350°F. Grease oven trays.
  • 3
    Place nuts on oven tray; roast about 8 minutes or until browned lightly. Cool; chop finely.
  • 4
    Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Beat in egg and brandy; transfer mixture to large bowl. Stir in nuts and sifted flours and nutmeg, in two batches.
  • 5
    Turn dough onto floured surface; knead lightly until smooth. Shape tablespoons of dough into crescent shapes; place about 2.5cm (1 inch) apart on trays. Bake about 15 minutes or until browned lightly.
  • 6
    Lift hot crescents onto wire racks; brush with combined rosewater and the water. Coat thickly with sifted icing sugar; cool.


Crescents will keep in an airtight container for up to a week.

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