kourabiedes

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.

Kourabiedes are delicious, melt-in-your-mouth butter almond cookies and a staple in Greek households during Christmas time.

Kourabiedes - Greek Christmas Cookies

butter (room temperature)

confectioner's sugar

brandy

tbsp vanilla extract

slivered almonds, lightly roasted and cooled

all-purpose flour

tsp baking powder

orange blossom water (optional)

lbs sugar

Preheat oven to 350 degrees F. Line baking sheets with parchment paper

Add butter and 1 cup powdered sugar to bowl of electric mixer. Beat on medium speed with the paddle attachment until very light and fluffy (about 15-20 minutes).

Add egg yolk, brandy, and vanilla. Beat until well incorporated.

Add roasted almonds beat until mixed in.

Sift flour and baking powder in a large bowl. Gradually add flour to butter mixture until a dough forms.

Roll the dough into 2 tablespoon-size balls, or roll out dough and cut into crescents, stars, or whatever shape you like.

Place cookies on prepared baking pan and bake 20-25 minutes until light golden, rotating pan half way.

Use a sieve to evenly spread about half of the powdered sugar in a large deep baking pan. Once cookies are out of the oven, spray with blossom water. Then, carefully place each cookie in powdered sugar lined pan. Cover cookies with remaining powdered sugar.

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