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Kourabiedes recipe - Kourambiethes (Christmas Greek butter cookies)

Easiest Homemade Kourabiedes recipe (Christmas Greek Butter Cookies)

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  • Author: Eli K. Giannopoulos
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 25 pieces 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Greek

Description

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!


Ingredients

Scale
  • 250g butter made from cows milk, cold (9 ounces, 1.1 cups) (Lurpak unsalted)
  • 150g almonds, roughly chopped or almond slivers, roasted (6 ounces, 1 1/4 cups)
  • 50g almonds (whole) or almond slivers, raw (1.8 ounces, 1/4 cups)
  • 75g icing sugar (2.7 ounces, 1/2 cups)
  • 1 tbsp rose water
  • 1/2 tsp vanilla extract
  • 1 tbsp baking powder
  • a pinch of salt
  • 400g all-purpose (plain) flour (14.2 ounces, 3 1/5 cups)
  • lots of icing sugar for powdering


Instructions

  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.
  2. In a blender, add the raw almonds (50g/ 1.8 ounces) or the pistachios and blend, until powdered. Set aside.
  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.
  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.
  5. Preheat the oven to 170C / 340F. Layer the bottom of 2 baking trays with parchment paper and form the kourabiedes.
  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.
  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.
  8. Leave the kourabiedes aside to cool down for a while. If you try to lift them, while still warm, they will break!
  9. Spray the kourabiedes with rosewater and sift with icing sugar. Enjoy!


Nutrition

  • Serving Size: 1 cookie
  • Calories: 196kcal
  • Sugar: 8g
  • Sodium: 95.5mg
  • Fat: 12.2g
  • Saturated Fat: 5.4g
  • Unsaturated Fat: 6.2g
  • Trans Fat: 0g
  • Carbohydrates: 19.6g
  • Fiber: 1.4g
  • Protein: 3.1g
  • Cholesterol: 21.5mg

Keywords: kourabiedes, kourambiethes, Rosewater cookies, Greek christmas butter cookies, Greek almond cookies