Authentic Greek Kourabiedes Recipe

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.

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Course: Dessert

Cuisine: Greek

Keyword: Authentic Greek Kourabiedes Recipe

Prep Time: 30

Cook Time: 20

Servings:

Calories: 110kcal

Author: Sheila Browder

Equipment

Baking trays
parchment paper
Food processor
Blender

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!

Instructions

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.

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