Description
Buttery, crumbly and buried in powdered sugar, kourabiedes are the cookies you will find on many Greek Christmas tables, studded with toasted almonds and so tender they almost melt. They taste wonderful with coffee, and a good batch disappears fast. Brandy?
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, plus about 2 cups (240 g) for dusting
- 1 large egg yolk
- 2 tbsp brandy
- 1 tsp vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking powder
- 1/2 cup (60 g) almonds, toasted and finely chopped
- 1 tbsp rose water, for brushing (optional)
Instructions
Toast the almonds at 350°F (175°C) for 8 to 10 minutes, cool, and chop fine. Beat the butter in a stand mixer for 8 to 10 minutes, until very pale and fluffy. Add the 1/2 cup powdered sugar and beat for 2 minutes. Beat in the egg yolk, brandy and vanilla.
Whisk the flour and baking powder together, then fold them into the butter mixture with the almonds, just until combined. Cover and chill for 30 minutes.
Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Roll the dough into 1-tablespoon balls, shape into crescents or leave round, and set them 1 inch (2.5 cm) apart.
Bake for 16 to 18 minutes, until set and very pale golden on the bottom.
Let the cookies cool on the sheet for 5 minutes. Brush them lightly with the rose water, if using, and dust generously with powdered sugar while still warm. Cool completely, then dust again.
Notes
- Keeps 2 weeks in an airtight container, layered with parchment, and 3 months in the freezer. Dust again with powdered sugar before serving.
- Rose water is sold at Middle Eastern markets and well-stocked grocery stores.
- Prep Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Fat: 7 g
- Carbohydrates: 10 g
- Protein: 1 g