Title: Almond Crescents
Categories: Cookie Greek
Yield: 2 Servings

1/2	c	Ground almonds
1	c	(1/2 lb.) unsalted butter or margarine at room tempera-
		Ture
1	lg	Egg yolk
2	tb	Powdered sugar
1	tb	Brandy Or 1/2 teaspoon vanilla
2	c	All-purpose flour
1/2	ts	Baking powder
		Whole cloves (optional)
1 1/2	-2 c	powdered sugar

A snowy mantle of powdered sugar cloaks these buttery, brandy-spiked nut cookies. Called Kourabiedes, they're a Greek specialty-perfect for a yuletide cookie tray, or for teatime in any season.

Spread almonds in a shallow baking pan and toast in a 350 degree F. oven until lightly browned (6 to 8 minutes), shaking pan occasionally. Let cool completely. In large bowl of an electric mixer, beat butter until creamy. Add egg yolk and the 2 tablespoons sugar, mixing well. Stir in brandy and almonds. In another bowl, stir together flour and baking powder. grad- ually add to butter mixture, blending thoroughly. Pinch off dough in 1-inch balls and roll each into a 2-to 2 1/2-inch rope. Place ropes about 2 inches apart on ungreased baking sheets; shape into crescents. Insert a whole clove in each crescent, if desired. Bake in a 325 degree F. oven until very lightly browned (about 30 min- utes). Place baking sheets on racks and let cookies cool for 5 minutes. Sift about half of the 1 1/2 to 2 cups sugar over a sheet of wax paper.Transfer cookies to paper, placing them in a single layer. Sift remaining sugar over cookies to cover. Let stand until cool. Store air- tight; remove clove (if used) from each cookie before eating. Makes about 2 1/2 dozen.

Source:Sunset Holiday Cookbook,copyright 1988 Sunset Publishing Corporation Menlo Park,CA 94025

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