Recipe: Tina’s Half Moon Cookies (Greek Kourabiethes)


Tina’s Half Moon Cookies (Greek Kourabiethes)

250 grams butter softened at room temperature
2 ½ cups icing sugar
1 lemon OR orange rind grated finely
2 teaspoons of vanilla paste OR extract
1 egg which must be at room temperature and not cold
1 shot of brandy OR ouzo (for an extra kick but can be omitted
and replaced with rose water)
1 teaspoon baking flour
2 ½ cups of plain flour
½ cup almond meal


  1. Preheat oven to 140 degrees celsius.
  2. Blend butter, 1 cup icing sugar, citrus rind and vanilla with an electric beater until its whipped into a pale creamy mixture.
  3. Slowly add the egg and brandy (or ouzo) into the mixture until completely blended.
  4. Add sifted baking powder, flour and almond meal and blend until a dough forms.
  5. Scoop one tablespoon of dough and shape into crescent moon by rolling the dough and bending it into shape.
  6. Place on a lined baking tray with plenty of room for expansion and bake for 25 minutes or until they become a golden colour.
  7. Cool for 5 minutes until the biscuits are firm to the touch and coat them whilst warm in the remaining icing sugar, which you have placed in a bowl for ease.
  8. Cool on a wire rack and sprinkle any remainder icing sugar over biscuits before storing or serving.


Make sure you purchase sustainable and environmentally sourced ingredients and support your local businesses too.


(C) T. Altman 2016

Disclaimer:  The information presented here is taken from my own personal experiences and are to be used as a guide only.  Please take into consideration, any medical conditions such as allergies before attempting.  Permission to reprint any information or photos on this blog must be obtained by the blog creator (

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