Healthy Kourabiedes Recipes

Steps:

• Sift flour with baking powder. Set aside.
• Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds.
• Blend in flour mixture, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily.
• Preheat oven to 325 degrees F (170 degrees C).
• Shape level tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Insert whole clove into center of each. Bake for 25-30 minutes or until light...do not brown. Cool on rack. Dust generously with confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F.
• Toast the walnuts until golden brown and fragrant, about 5 minutes. Let cool, then chop about half of the nuts.
• Pulse the remaining nuts in the food processor until finely ground.
• Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
• In another medium bowl, beat the butter, sugar, egg yolk, amaretto and almond extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
• At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
• Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray.
• With a tablespoon, scoop pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
• Remove cookies from the oven and cool for 5 minutes. Place the warm cookies on a bag with 1 cup of confectioners sugar and shake gently to coat with sugar.
• Cool completely and coat in the sugar again. Place the cookies on the rack once more to allow time for the sugar to ader before serving or storing.

Steps:

• Place almonds in an ungreased 9-in. square baking pan. Bake at 350° until lightly browned, 5-10 minutes, stirring several times. When cool, process in a food processor until finely chopped; set aside. , In a large bowl, cream butter and 3/4 cup confectioners' sugar until light and fluffy. Add the egg yolk, whiskey or juice and vanilla; mix well. Combine the flour, baking powder and reserved almonds; gradually beat into creamed mixture., Shape tablespoonfuls of dough into 3-in. logs. Place 1 in. apart on ungreased baking sheets; shape into crescents. Bake at 350° until set and bottoms are lightly browned, 14-18 minutes. , Carefully roll warm cookies in remaining confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar.