greek almond cookies

If you think that making homemade kourabiedes / kourambiethes (Christmas Greek butter cookies with almonds) takes lots of time and effort, try this super easy recipe!

Easiest Homemade Kourabiedes Recipe (Christmas Greek Butter Cookies)

butter

almonds, roughly chopped or almond slivers, roasted (6 ounces)

almonds (whole) or almond slivers, raw (1.8 ounces)

icing sugar (2.7 ounces)

rose water

tsp vanilla extract

tbsp baking powder

salt

all-purpose (plain) flour (14.8 ounces)

icing sugar

Easiest Homemade Kourabiedes recipe (Christmas Greek Butter Cookies)

Preheat the oven to 200C. 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.

In a blender, add the raw almonds (50g/ 1.8 ounces) or the pistachios and blend, until powdered. Set aside.

In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter &#8216;breaks&#8217; 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.

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&#8217;t warm up and melt. So wait for a while for the roasted almonds to cool, before adding them to the butter mixture.

Preheat the oven to 170C. Layer the bottom of 2 baking trays with parchment paper and form the kourabiedes.

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.

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.

Leave the kourabiedes aside to cool down for a while. If you try to lift them, while still warm, they will break!

Spray the kourabiedes with rosewater and sift with icing sugar. Enjoy!

almonds, roughly chopped or almond slivers, roasted (6 ounces, 1 1/4 cups)

almonds (whole) or almond slivers, raw (1.8 ounces, 1/4 cups)

icing sugar (2.7 ounces, 1/2 cups)

all-purpose (plain) flour (14.2 ounces, 3 1/5 cups)

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.

Preheat the oven to 170C / 340F. Layer the bottom of 2 baking trays with parchment paper and form the kourabiedes.

adapted from Anneka Manning's Mastering The Art Of Baking

Greek Almond Crescents are sweet little crescent shaped biscuits infused with orange zest and cinnamon that make a delightful tea time indulgence.

KOURABIEDES - GREEK ALMOND CRESCENT COOKIES

butter, softened

(1 cup) icing sugar, sifted

orange zest

brandy

(2 1/2 cups) plain flour

baking powder

cinnamon

(1 cup) toasted almonds, finely chopped (I used coarse almond meal)

Preheat oven to 160C (315F). Line 2 large baking trays with non-stick baking paper.

Use an electric mixer to beat the butter, sugar and orange zest in a large bowl until pale and creamy. Add egg, egg yolk, brandy and cinnamon. Beat until well combined.

Add sifted flour, almond meal and baking powder. Using a wooden spoon, mix well. Shape tablespoons of mixture into crescents and place on trays leaving 5cm gaps between them to allow for spreading.

Bake in the pre-heated oven for 15 to 20 minutes until golden, swapping trays back to front after about 10 minutes to enable even cooking. Remove from oven at the end of the cooking time. Cool on trays for 5 minutes before gently transferring them to a wire rack. While still warm, dust heavily with icing sugar. When cooled completely, store in an air tight container. Will keep well for a week or longer in the fridge.

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