Among the most indulgent treats of the Christmas season are kourabiedes, delicious Greek almond and butter cookies that literally melt in your mouth. In Greece, they are a true symbol of the holidays: they are made in every home, offered to guests, and given to friends and family as a wish for happiness and prosperity.
Their origin probably dates back to influences from Middle Eastern pastry, from which they inherited the use of nuts and clarified butter, but over time they have become a traditional dessert, deeply linked to Greek culture. Covered with an abundant layer of powdered sugar, kourabiedes are simple to make, crumbly, fragrant, and perfect to enjoy with a cup of tea or coffee during the festive days.
Try them too, they are truly irresistible!
Here are more delicious ideas for the holidays:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 36 Pieces
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: Christmas
- Energy 122.17 (Kcal)
- Carbohydrates 11.37 (g) of which sugars 3.84 (g)
- Proteins 2.16 (g)
- Fat 7.66 (g) of which saturated 3.46 (g)of which unsaturated 1.93 (g)
- Fibers 0.64 (g)
- Sodium 11.83 (mg)
Indicative values for a portion of 24 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 cups cups all-purpose flour
- 5 oz oz blanched almonds
- 1 cup cups butter (softened)
- 1 cup cups powdered sugar (+ 1 tablespoon for topping)
- 1 egg yolk (large)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons brandy
- 1 pinch salt
Tools
- 2 Baking sheets
- Parchment paper
- Stand mixer
- Mixer
- Pan
Preparation
Toast the almonds in a non-stick pan (or in the oven if you prefer). Let them cool for a few minutes, then chop them in the mixer: you should get a fine crumb, but not a flour.
With the stand mixer and paddle attachment, whip the soft butter for 8-10 minutes. Add the powdered sugar and continue mixing until you get a creamy texture.
Add the vanilla, the egg yolk, and a pinch of salt.
Mix well, add the brandy, then gradually add the sifted flour, baking powder, and chopped almonds.
You should get a dough similar to a soft shortcrust pastry. If it turns out too hard, add another tablespoon of brandy.
Now form balls of uniform size with your hands (mine weighed 25 g each).
Place them on a couple of baking sheets, lined with parchment paper, then press them slightly in the center, so they will bake better (1).
Put the cookies in a static oven at 350°F (or 340°F ventilated), one tray at a time, and bake them for 20-22 minutes, or until lightly golden (2).
Adjust the time based on your oven, keeping in mind that the cookies will still be soft (they will harden as they cool).
Let them cool for 10-15 minutes, then sprinkle with plenty of powdered sugar (3).
Once completely cooled, you can serve your kourabiedes, or package them for a delicious gift!
Tips and Notes
The original recipe calls for the use of metaxa, a Greek liqueur not very easy to find. I substituted it with brandy, but you can choose another type of liquor if you wish. For an alcohol-free version, you can use lemon or orange juice (even though the alcohol will evaporate during cooking).
You can also shape kourabiedes in other forms, the most classic, besides the round one, is the crescent shape.
FAQ
How do you store kourabiedes?
They keep crunchy and fragrant for several days in a tin or glass cookie jar.
Can I reduce the amount of butter, or replace it with oil?
No, the characteristic of these cookies, apart from the almond flavor, is precisely their buttery, crumbly, and fragrant nature.
