Kourambiedes – Giant Vanilla Crescents with Almonds

For the Kourambiedes preheat the oven to 180 degrees and bake the almonds for 10 minutes. Meanwhile, beat the sugar with the butter for 10 minutes. Add the egg yolk.

Dissolve the baking powder in the brandy, add the vanilla sugar. Stir the ingredients well until the mixture is homogenized. Add the flour through a sieve and stir very well. Add the toasted almonds.

The dough should be smooth and relatively easy to work with. Line two baking sheets with baking paper. Take small amounts of the dough so that each piece has 2-3 almonds and shape them into balls the size of a walnut.

Place the croissants on the baking sheets with a little space between them. Bake at 170 degrees for about 20 minutes until they get a light golden color. Let cool and do not remove from the tray until they are completely cool.

Sprinkle with confectioners’ sugar and leave a little longer. Finally, place the croissants on a plate and sprinkle with more powdered sugar.

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