Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
4.8
(762)
Export 5 ingredients for grocery delivery
Step 1
Preheat the oven to 200C / 390F. To prepare this kourabiedes (kourambiethes) recipe start by roasting the almonds. Place the roughly chopped almonds (150g/ 6 ounces) or almond silvers on a baking tray and sprinkle with some water. Bake them for 7-8 minutes, until roasted, being careful not to burn them. Set aside or put in the fridge to cool.
Step 2
In a blender, add the raw almonds (50g/ 1.8 ounces) or the pistachios and blend, until powdered. Set aside.
Step 3
In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter ‘breaks’ and is completely dissolved. Add the powdered almonds, a pinch of salt, the rosewater and the vanilla extract; mix for 10-20 seconds, until combined. At the end, add the baking powder and flour and mix again for 10-15 seconds.
Step 4
Place the mixture in a large bowl and add the roasted almonds; blend lightly with your hands. For the kourabiedes to remain fluffy, it is important that the butter doesn’t warm up and melt. So wait for a while for the roasted almonds to cool, before adding them to the butter mixture.
Step 5
Preheat the oven to 170C / 340F. Layer the bottom of 2 baking trays with parchment paper and form the kourabiedes.
Step 6
Roll 1 tbsp (about 30g) of the dough into a ball, place on the baking tray and push with your finger in the middle, to form a little dimple. Continue with the rest of the dough. Place in the fridge for 5 minutes until you prepare your next tray.
Step 7
Place the baking trays with the kourabiedes in second and fourth rack of the oven. Bake for approx. 15-20 minutes, until they have a very faint golden tint and are cooked through. Be careful not to overbake them.
Step 8
Leave the kourabiedes aside to cool down for a while. If you try to lift them, while still warm, they will break!
Step 9
Spray the kourabiedes with rosewater and sift with icing sugar. Enjoy!