There’s something magical about the festive season when a plate of homemade Greek Kourabiedes graces the table. Whether you’re gathering with friends for a cozy evening or celebrating a holiday, these buttery almond cookies are a classic treat that never fails to impress.
Pair them with a steaming cup of coffee or a warm cup of tea, and you’re in for a heavenly experience. Trust me; you’ll want to keep this recipe on hand year-round!
Kourabiedes are beloved Greek cookies that have earned their spot in many celebratory moments and everyday treats alike. Soft, crumbly, and covered in a dusting of powdered sugar, these cookies embody the pure joy of baking.
There’s warmth, nostalgia, and a hint of rosewater in every bite. Today, I’m excited to share with you an authentic recipe that brings together traditional flavors with a few surprises.
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What is Authentic Greek Kourabiedes Recipe?
Kourabiedes are essentially rich, almond-flavored butter cookies that are a staple during Christmas and weddings in Greece. The name “kourabiedes” comes from the Turkish word “kurabiye,” meaning cookie. These delightful treats are characterized by their crumbly texture, which is achieved through the careful handling of the dough. Traditionally made with roasted almonds, they are enveloped with powdered sugar, giving them an elegant finish.
What Does It Taste Like?
Ah, the taste of Kourabiedes is truly something special. The combination of the buttery richness and the subtle sweetness creates a comforting experience. The almonds provide a nutty depth, while the rosewater introduces a light floral note that dances on your palate. Each bite melts in your mouth, leaving a lingering sweetness that is both indulgent and satisfying.
Why This Recipe Works?
This recipe guarantees perfectly fluffy and tender cookies by balancing the ingredients and incorporating fresh flavors. Lightly roasting the almonds deepens their flavor, while using quality butter ensures a rich texture. Plus, the homemade touch → you can control the sweetness and flavor, ensuring a delightful experience that’s tailor-made for you and your loved ones.
Ingredients
– 250g cold unsalted butter (about 9 ounces or 1.1 cups) – I recommend using high-quality butter for the best taste.
– 150g roasted chopped almonds or almond slivers (6 ounces or 1 1/4 cups) – The roasting adds a lovely crunch.
– 50g raw almonds or slivered pistachios, finely ground (about 1.8 ounces or 1/4 cup) – Pistachios can add color and subtle flavor twist.
– 75g icing sugar (2.7 ounces or 1/2 cup) – Essential for sweetness and the dusty topping.
– 1 tablespoon rosewater – This gives Kourabiedes their characteristic fragrance.
– 1/2 teaspoon vanilla extract – A hint of vanilla complements the flavors beautifully.
– 1 tablespoon baking powder – To help the cookies puff slightly.
– A pinch of salt – Balances the sweetness.
– 400g all-purpose flour (14.2 ounces or about 3 1/5 cups) – The foundation of our cookies.
– Extra icing sugar for coating – Because you can never have too much sweetness!
Ingredients From : mygreekdish.com
How to Make Authentic Greek Kourabiedes Recipe?
Making Kourabiedes is an enjoyable process that fills your kitchen with enticing aromas. Let’s dive into the steps to create these lovely cookies, ensuring you get all the details for perfect results!
Step-by-Step Directions
Step 1: Preheat the Oven
First things first: preheat your oven to 200°C (390°F). This initial heat will help roast the almonds perfectly without burning them, giving you that golden nutty flavor.
Step 2: Roast the Almonds
Grab your chopped almonds or almond slivers and place them on a baking tray. A sprinkle of water over them will help the roasting process. Bake for about 7-8 minutes until they turn golden brown. Keep an eye on them! You want deliciously roasted, not charred almonds. Once they are done, set them aside to cool, or place them in the fridge to speed up the cooling process.
Step 3: Prepare the Ground Almonds
Take your raw almonds or pistachios and pop them into the blender. Blend them until they reach a fine powder consistency. The nutty flavor will really come through in your cookies!
Step 4: Mix the Dough
In a food processor, combine the cold butter and icing sugar. Blend them together for about 10 seconds until they are well combined. Next, add the powdered almonds, rosewater, vanilla extract, and a pinch of salt. Mix this combination for 10-20 seconds until it’s smooth. Finally, add in the baking powder and flour, blending for another 10-15 seconds. Don’t stress over the lumps; these cookies are meant to be on the rough and crumbly side.
Step 5: Combine with Roasted Almonds
Transfer your dough mixture to a large bowl and gently fold in those beautifully roasted almonds. Be cautious to keep the dough light; we don’t want it turning into a melty mess.
Step 6: Prepare Baking Trays
Now, lower the oven temperature to 170°C (340°F). Line two baking trays with parchment paper. Take your dough and roll out one tablespoon (about 30 grams) at a time into small balls. Place them on the baking tray and gently press down in the center with your finger to create a little dimple.
Step 7: Chill the Dough
Before baking, place the trays in the fridge for about five minutes. This step helps maintain the cookie’s shape while baking.
Step 8: Bake
Place your trays in the oven on the second and fourth racks. Bake for approximately 15-20 minutes, until they are lightly golden but not browned. You want them cooked through but still soft; be careful not to overdo it!
Step 9: Cool and Coat
Once the cookies are baked, let them cool on the tray for a few minutes. Handle them with care; they will be fragile while warm. Once they’ve firmed up a bit, transfer them to a wire rack to cool completely. After cooling, spray a light mist of rosewater over them and then generously dust with icing sugar.
Notes
– Butter: Make sure to use butter straight from the fridge for that light, crumbly texture.
– Cooling Almonds: Wait for the roasted almonds to cool before mixing them into the dough to keep the butter from melting.
– Optional: For a twist, consider adding a few drops of lemon juice to the dough for an extra zing!
– Shaping: You can also shape the dough into crescent moons for a traditional touch.
– Dusting: When you serve, feel free to sprinkle a bit more icing sugar before presentation.
Storage Tips
Store your Kourabiedes in an airtight container at room temperature for up to a week. They can also be frozen for up to three months; just separate layers with parchment paper to prevent sticking.
Sides For Authentic Greek Kourabiedes Recipe
– Greek Coffee: A strong, rich brew pairs beautifully with the sweetness of Kourabiedes.
– Milk or Almond Milk: A refreshing glass of chilled milk balances the flavors and adds creaminess.
– Hot Tea: Opt for herbal varieties, such as chamomile or mint, which complement the floral rosewater flavor.
– Fresh Fruit: Serve with slices of citrus or berries for a lovely contrast in taste and texture.
– Baklava: Do I need to say more? A plate of Kourabiedes alongside a piece of baklava is a sweet lover’s dream.
What Are Some Alternative Choices to the Ingredients in Case They Are Not in Your Pantry?
– Butter: You can use coconut oil for a dairy-free version, keeping the recipes vegan-friendly.
– Almonds: If you don’t have almonds, try pecans or walnuts for a different but delightful flavor profile.
– Icing Sugar: Make a quick powdered sugar alternative by blending granulated sugar until fine.
– Rosewater: If you don’t have rosewater, try orange blossom water for a different floral note.
– Flour: If you’re avoiding gluten, use a gluten-free all-purpose flour mix that includes xanthan gum for binding.
Authentic Greek Kourabiedes Recipe
Ingredients
Equipment
Method
- First things first: preheat your oven to 200°C (390°F). This initial heat will help roast the almonds perfectly without burning them, giving you that golden nutty flavor.
- Grab your chopped almonds or almond slivers and place them on a baking tray. A sprinkle of water over them will help the roasting process. Bake for about 7-8 minutes until they turn golden brown. Keep an eye on them! You want deliciously roasted, not charred almonds. Once they are done, set them aside to cool, or place them in the fridge to speed up the cooling process.
- Take your raw almonds or pistachios and pop them into the blender. Blend them until they reach a fine powder consistency. The nutty flavor will really come through in your cookies!
- In a food processor, combine the cold butter and icing sugar. Blend them together for about 10 seconds until they are well combined. Next, add the powdered almonds, rosewater, vanilla extract, and a pinch of salt. Mix this combination for 10-20 seconds until it’s smooth. Finally, add in the baking powder and flour, blending for another 10-15 seconds. Don’t stress over the lumps; these cookies are meant to be on the rough and crumbly side.
- Transfer your dough mixture to a large bowl and gently fold in those beautifully roasted almonds. Be cautious to keep the dough light; we don’t want it turning into a melty mess.
- Now, lower the oven temperature to 170°C (340°F). Line two baking trays with parchment paper. Take your dough and roll out one tablespoon (about 30 grams) at a time into small balls. Place them on the baking tray and gently press down in the center with your finger to create a little dimple.
- Before baking, place the trays in the fridge for about five minutes. This step helps maintain the cookie’s shape while baking.
- Place your trays in the oven on the second and fourth racks. Bake for approximately 15-20 minutes, until they are lightly golden but not browned. You want them cooked through but still soft; be careful not to overdo it!
- Once the cookies are baked, let them cool on the tray for a few minutes. Handle them with care; they will be fragile while warm. Once they’ve firmed up a bit, transfer them to a wire rack to cool completely. After cooling, spray a light mist of rosewater over them and then generously dust with icing sugar.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
1. What is the shelf-life of Kourabiedes?
These cookies can be stored at room temperature in an airtight container for about a week. If frozen, they’ll last up to three months.
2. Can I substitute the nuts?
Absolutely! While almonds are traditional, you can use any nut you prefer, like pistachios or walnuts. Each will change the flavor slightly, adding your unique touch.
3. Why is my dough crumbly?
If your dough is too crumbly, it was likely undermixed or too much flour was added. To bring it back, add a touch of melted butter or an extra splash of rosewater.
4. Can Kourabiedes be made gluten-free?
Indeed! Just swap in a gluten-free all-purpose flour and ensure the baking powder is gluten-free as well.
5. What events are Kourabiedes typically made for?
Kourabiedes are often made for Christmas, weddings, and other celebrations, embodying festive spirit and camaraderie in Greek culture.
Conclusion
Kourabiedes are not just cookies; they are an experience that brings warmth and tradition to any gathering. With their rich flavors, delightful textures, and beautiful presentation, they embody the spirit of Greek hospitality.
As you create these treats and share them with loved ones, you not only share a tasty morsel but also a piece of cultural heritage and joy. So roll up your sleeves, get your hands dusty with flour, and let’s bring the taste of Greece into your kitchen!