Kourambiethes

1. 1

   Place almonds in an ungreased 9-in. square baking pan. Bake at 350u00b0 until lightly browned, 5-10 minutes, stirring several times. When cool, process in a food processor until finely chopped; set aside.

2. 2

   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.

3. 3

   Shape tablespoonfuls of dough into 3-in. logs. Place 1 in. apart on ungreased

4. 4

   ; shape into crescents. Bake at 350u00b0 until set and bottoms are lightly browned, 14-18 minutes.

5. 5

   Carefully roll warm cookies in remaining confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.